Stuffed & Rolled Slow Roasted Porchetta (2.5kg Pork-Belly)

This dish is a real treat and should be enjoyed over a long lazy lunch. It’s such a joy to make this dish and a true labor of love, which is why I only do them over the holidays. For the stuffing I use the trimmings of the pork belly and pork mince. I cook the pork stuffing with apples, celery, onion and sometimes sultanas. I let that cool completely. We then spice the belly with our homemade spicy rub, dress it with the stuffing and roll it up. We salt the outside and wrap it overnight to come together. I’d like to say this is the most important step in doing this dish. It allows everything to come together. Tying it is a real technic and can be frustrating and you only know you did a good job when its cooked. Too tight and it will burst, too loose and it will fall apart. After its cooked for about two and half hours we’ve to crisp up the skin. This can be quite tricky. We literally fry the skin like chicharrones. The best part is delivering it to you already cut up or for you to cut up…and serve with a nice cold white wine or red or light beer.