Porchetta – rolled roast pork belly

Ingredients for 6 servings:

• 2 kg pork belly with rind and bone
• 1 tsp thyme, dried
• 1 tsp oregano, dried
• 1 tsp rosemary, dried
• 1 tsp sweet paprika powder
• 1 tsp fennel seeds
• ½ tsp allspice powder
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 2 hours; Total time approx. 10 hours 30 minutes

Remove the ribs and cartilage from the pork belly. Make deep cross-shaped incisions on the meat side, season generously with salt and pepper, and rub in the herbs and spices. Roll up and tie. Then wrap in foil and refrigerate overnight. The next day, lightly score the rind with a knife and season with salt. Place the roast in a casserole dish. Pour in a cup of water and place in a cold oven. Set the temperature to 160°C (top/bottom heat) and roast on the middle rack for about 2 hours. Can be eaten cold on ciabatta or warm with a side dish of your choice. The bones and cartilage also make a great sauce.