Citrus Stuffed Pork Belly Porchetta

Flip the pork belly over so it’s skin side down. Grab a sharp knife and score a cross hatch pattern in the flesh approx 2cm deep and spaced 4cm apart. Mix the sugar and salt together and toast off the fennel seeds and black pepper in a dry pan. Coarsely crush the spices and mix into the salt and sugar mixture along with chilli, liberally season all of the pork with the spice mix on the flesh side. Place on a rack in the fridge and leave, uncovered, overnight.

The next day, pat the meat and skin dry, but don’t rub off the spices! Zest the orange and lemon onto the flesh, squeeze over a little juice, finely grate the garlic cloves on and add a splash of cider. Add a splash of olive oil and start massaging the ingredients into the pork.

Time to tie it up, lay the porchetta skin side down on your cutting board. Cut 7-8 pieces of butchers twine or string into lengths that will comfortable wrap around the porchetta. Lay across your cutting laying top to bottom, with a 5cm gap between each string. Slap the pork on top and roll up into a log. Starting in the middle, tie the strings around the pork, working methodically with each string, to maintain the log shape.

Preheat the oven to 150°C. Set up a roasting tray with a rack over top. Fill the tray with the potatoes and sit the pork, seam side-down, on the rack over top. Slide into the oven for 2 hours.

Whip up a quick salsa verde by finely chopping your parsley and combining it with freshly cut orange segments, oregano, a crushed clove of garlic, capers, vinegar, and oil.

Remove from the oven and crank the heat up to max (250°C). Add the broccoli to the tray with the potatoes and slide the whole lot back into the oven for 15-20 minutes until the crackling is super crispy and bubbled.

Let the roast rest for at least 20 mins before slicing into thick rounds and serving, topped with your salsa verde. A serrated knife is best for this!