Porchetta

Ingredients for 4 servings:

• 1 kg roast pork (rolled suckling pig roast)
• 2 garlic cloves, finely chopped
• 1 tbsp, leveled salt
• 2 tbsp, heaped fennel seeds
• 2 tbsp, heaped rosemary needles, finely chopped
• 1 tbsp, heaped allspice
• 1 tsp black peppercorns
• 2 tbsp olive oil
• 1 lemon(s), zest
• salt and pepper

Instructions

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

Spicy suckling pig roast

Roughly crush the fennel seeds, allspice, and peppercorns in a mortar and pestle, mix with the salt, garlic, rosemary, and lemon zest, and stir into the olive oil to form a spreadable paste. Remove the rolled roast from the roasting net and unfold it. Brush the insides with the spice paste, reroll the meat, and place it in the roasting net. Season the outside of the roast with salt and pepper and roast on the grill in a preheated oven at 180°C (convection oven) for 2 hours. The porchetta is done when the internal temperature reaches 76°C (169°F). Cut the meat into thin slices and enjoy lukewarm or cold in a fresh ciabatta roll.