Chefs Corner

Our Executive Chef, Gary Ryley, has provided us with a classic that
might take a while to bake but is certainly worth the wait!

Classic Porchetta
2.5kg pork belly, boneless
600g of pork loin
2 sprigs of rosemary, leaves picked
3 sprigs of fresh thyme, leaves picked
1 large bulb of smoked garlic
1 tbsp of fennel seeds
1 pinch of chilli flakes
1 lemon, zested
2 tbsp of white wine
1 tsp flaky sea salt
1/2 tsp cracked black pepper
500ml of water

• Place the fennel seeds and chilli flakes in hot, dry pan and toast
for 30 seconds, until fragrant
• Peel the garlic cloves and place in a mortar and pestle. Add the
herbs, toasted spices, salt, pepper and white wine and grind to a
rough paste
• Place the pork belly skin-side down and lay the loin across the
width. Trim the loin down to size so it rolls up neatly
• Lightly score the belly flesh in a 2cm diagonal pattern and
massage the stuffing paste into the belly and loin. Place the loin
back onto the belly
• Roll up tightly, tie up with butcher's string and leave uncovered
in the fridge overnight. This will dry out the skin, giving a crispier
• Preheat the oven to 160°C/gas mark 3
• Place the pork on a wire rack set over an oven tray. Pour in the
500ml of water and cook in the oven for 3 1/2 to 4 hours. Check at
intervals; if the water has evaporated, add a little more
• Leave to rest for 30 minutes before carving.

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