My 25 Days of Christmas!
Day 5: Porchetta

Ingredients-
-1 Pork Belly
-1tsp Chilli Flakes
-1tsp Fennel seeds
-1 small bunch Sage (finely sliced)
-1 Orange (zest)
-1 Lemon (zest)
-2 sprigs of Rosemary (finely chopped)
-4 sprigs of Thyme (finely chopped)
-6 cloves of Garlic (grated)
-Salt & pepper (to taste)
-100ml Olive Oil

Method:
-Toast your chilli flakes and fennel seeds by tossing them in a hot pan for a few seconds before blitzing in a blender to a powder. Pour into a mixing bowl before adding the sage leaves, orange zest, lemon zest, olive oil, thyme, rosemary, garlic, salt and pepper. Mix to a paste and set to one side.
-Pre-heat the oven to 160°c.
-Remove the 1/5 of the skin from the belly, then score into the remainder. Flip over the belly so it’s skin side down, score 1cm into the meat and smoother in your herb and spice rub until evenly coated.
-Roll the belly and tie with butchers string to hold the shape. Then sprinkle and rub with a generous amount of salt.
-Place on a rack in a tray with and cup of water and cook in the oven for 70-80mins before taking out and cooling for 15 minutes.
-grill the roll on a high heat for 5 minutes Being carful not to burn, Then The skin should be slightly puffed into perfect golden crackling, with the inside meat succulent and tasty.
-Remove from the grill ,carve, serve, and enjoy!

The Pork: Free-range slow-reared Hampshire Duroc cross from Blythburgh Pork in Suffolk.

🎥 Filming & editing by @gabbyjwatkins 👩🏼‍💻

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