porchetta
- 2 tablespoons fennel seeds
- 2 tablespoons rosemary leaves
- 2 tablespoons marjoram or oregano leaves
- 1 tablespoon finely grated lemon rind
- 2 tablespoons caster (superfine) sugar
- 1 tablespoon sea salt flakes
- 1 teaspoon cracked black pepper
- 3kg boneless pork loin, belly piece attached, skin on
- Place the fennel seeds in a small food processor and process until finely ground. Add the rosemary, marjoram, lemon, sugar, salt and pepper, and process until finely chopped. Using a meat tenderiser, pound the pork skin for 3 minutes, then score the skin at 1cm intervals.
- Turn the pork and spread the herb mixture on the meaty side. Refrigerate, skin-side up, on a baking tray lined with non-stick baking paper for at least 2 hours or overnight. Preheat oven to 250°C (475°F). Tuck the pork under itself and tie loosely with kitchen string. Roast for 30–35 minutes or until the skin has crackled.
- Reduce the heat to 120°C (250°F) and roast for a further 2 hours or until the pork is just cooked through. Thinly slice the pork to serve. Serves 6–8
Photography: William Meppem
© DONNA HAY GROUP
