OVERVIEW
This Italian delicacy is traditionally made with suckling pig, but pork belly will work perfectly well.
If you’re not happy with your crackling, finish by giving it a blast of direct heat – use tongs to make sure it doesn’t burn.
ROLL YOUR PORCHETTA
Place the fennel seeds, chilli flakes, garlic cloves, herbs, salt, pepper and white wine in a pestle and mortar or food processor and grind or blitz to a 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. Massage the stuffing paste into both the belly and the loin then place the loin back onto the belly. Roll up tightly, tie up with butcher's string and leave uncovered in the fridge overnight.
SET UP YOUR EGG
Set up your EGG with the ConvEGGtor in a legs-up position, topped with the Stainless Steel Grid. The target temperature is 140˚C.
Place all of the vegetables, garlic and fennel seeds into a roasting tray and toss with the olive oil. Place the porchetta on top of the veg.
ROAST THE PORK
Roast the porchetta until the internal temperature reaches 55˚C (around 3 hours) then turn the temperature of the EGG up to 220˚C and cook until the fat is crisp and the internal temperature of the pork reaches 74˚C. Rest for 30 minutes.
While the pork is resting pour some of the excess fat from the vegetables and then roast them for a further 20 minutes until caramelised. Just before serving stir through the chopped green herbs.
