Porchetta Roast
This super easy Porchetta Roast will be ready in a couple hours and is perfect for your Sunday lunch. Whip one up this weekend using our Pork Belly.

2 hours 30 mins

Capable Cooks

6

What you’ll need

  1. 1.5kg SunPork pork belly, Rind on and boneless
  2. 1 Tbsp. fennel seeds
  3. 2 tsp. black peppercorns
  4. 5 cloves garlic, minced
  5. 1 tsp. salt + extra to salt rind
  6. 1 tsp. chilli flakes
  7. 1 Tbsp. extra virgin olive oil
  8. 2 cup sage & onion stuffing mix
  9. ¼ cup water

How to make it

  1. Preheat oven to 220˚C.
  2. Score the pork belly rind in 1cm intervals and pat dry with a paper towel.
  3. Combine fennel seeds, pepper, garlic, salt, chili flakes, stuffing mix and water in a bowl. Mix to combine.
  4. Spread the mixture over the meat side of the pork and with kitchen string tie the pork so that it forms a roll.
  5. Place the pork on a rack in a baking tray.
  6. Rub pork rind with salt and oil then place into oven.
  7. Cook for 30 mins, then reduce heat in oven to 150˚C and cook for a further 2 hours.
  8. Remove and rest for at least 30 mins.