Roasted Porchetta with Mint Salsa Verde

Method

Preheat the oven to 190C/170C fan

Toast the fennel seeds and black pepper in a dry frying pan for a minute or two. Grind in a pestle and mortar until crushed.

In a bowl add the crushed fennel and pepper, parsley, thyme, garlic, butter, lemon zest and half of the salt and mix to combine.

Place the pork belly on a clean surface, and unroll skin side down, pressing down to flatten. Using a sharp knife cut a few 1-inch-deep incisions into the pork but don’t cut all the way through the meat. Spread the herb mixture evenly over the interior of the pork, pressing into the cuts. Tightly roll the pork back up to enclose the filling.

Tie with string at 2-3cm intervals, working from both ends towards the centre; this keeps the meat in shape. Wipe off any excess moisture with kitchen paper. Chill, uncovered, for 2 hours or preferably overnight if you have the time. Allow the meat to return to room temp before cooking.

Pat the pork skin as dry as possible and rub the remaining salt into the skin. Place on a rack in a roasting tin, seam side down and roast for 20 minutes per 450g plus 20 minutes. Increase the oven temperature to 200C fan – 210C fan for the last 20-30 minutes or until the crackling is crispy. (If your joint is 2kg it should take approx. 1 hour and 50 minutes until cooked through and tender).

Meanwhile make the salsa verde: put the capers, anchovies, garlic and herbs into a mini food processor and blitz until chopped and well combined (alternatively chop by hand). Stir in half the lemon juice and zest and enough olive oil to make a thick chunky dressing. Season to taste with salt and add more lemon juice if required.

Remove the pork from the oven and leave to rest in a warm place for 20 minutes. Carve into slices and arrange on a warm serving plate. Serve alongside the salsa verde and rolls.