Method

1. Prepare the Pork Belly:

   • With the tip of a sharp knife, pierce the skin as many times as you can to help it crisp up.

   • On the flesh side, score a 2 cm x 2 cm grid into the meat to allow the seasoning to penetrate.

   • Drizzle the flesh side with brandy and season generously with salt and freshly cracked black pepper

2. Make the Porchetta Rub:

   • In a food processor, combine rosemary, oregano, thyme, toasted fennel seeds, and garlic. Blend into a coarse paste.

3.  Season the Pork Belly:

   • Spread the porchetta rub evenly over the flesh side of the pork belly.

   •  Grate the orange zest over the rub to evenly coat the surface.

4. Roll and Tie:

   • Roll the pork belly tightly, starting from one end, to form a firm cylinder.

   • Secure the roll by tying it with kitchen twine at regular intervals.

   • Season the skin liberally with salt and leave in the fridge, preferably overnight on a wire rack to dry out.

5. Cook the Porchetta:

   • Preheat your oven to 240°C (465°F)

   • Place the porchetta on a roasting rack in a baking tray and cook for 30 minutes to crisp up the skin.

   • Reduce the temperature to 160°C (320°F) and roast for 1 hour.

   • Increase the heat to 180°C (355°F) and cook for an additional 20–30 minutes until the skin is golden and crispy.

6. Rest and Serve:

   • Allow the porchetta to rest for at least 15 minutes before slicing.

   • Use a sharp serrated or bread knife to ensure clean cuts.

Serving Suggestions:

Pair with roasted vegetables, creamy polenta, or a vibrant herb salsa for a stunning meal!