Alex Dilling’s porchetta
The fine-dining chef shares a recipe for a crowdpleasing and simple porchetta making the most of delicious pork belly
Ingredients
- Pork belly skin on boneless and scored : 1/2
- Parsley: 1/2 bunch
- Maldon salt: 1 tbsp
- Fennel seeds: 1 tbsp
- Garlic: 4 cloves. peeled
- Chili flakes: 1 tsp
- Fennel pollen: 1 tsp
- Rosemary: 2 tbsp. chopped
- Lemon zest: Zest of 2 lemons
- Olive oil: 50ml
Instructions
- 1
With the pork belly skin side down,cut halfway through the meat from one side almost to the edge of the other side but not all the way. This will allow an extra layer of the rub.
- 2
To make the rub in a mortar and pestle,add the fennel seeds and crush slightly. Then add the rest of the ingredients and work until you have a course paste.
- 3
Rub into the pork flesh and in between the layer created. Be careful not to get it on the skin.
- 4
Roll the pork belly and tie with butchers string.
- 5
Leave on a rack in the fridge uncovered for a day or two for the skin to dry out.
- 6
Roast the pork at 200°C for 30 min then drop to 160°C for 2 more hours.
Cook it from the original
This recipe comes from finedininglovers.co.uk. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on finedininglovers.co.uk