@foodell.ellie: Porchetta Ingredients: 1kg Pork belly 6 minced Garlic cloves 2 sprigs of chopped Rosemary leaves 3 sprigs of chopped Thyme leaves 1 tbsp sea Salt flakes + extra for the skin 2 tsp brown sugar 1 tsp paprika 1/2 tsp ground nutmeg 1 tsp dried oregano 2 tsp ground black Pepper corns 3 tsp ground Fennel seeds Zest of 1 lemon Lemon zest 2 tbsp olive oil Method: 1. Pat pork belly dry, then let dry out uncovered in the refrigerator overnight 2. Preheat oven to 200 degrees Celsius 3. Butterfly pork belly by cutting in half down the centre, butterflying open 4. In a mortar and pestle grind your peppercorns and fennel seeds 5. Drizzle olive oil over your butterflied pork and rub with your hands 6. Sprinkle ground pepper and fennel seeds, sea salt flakes, lemon zest, chopped garlic, oregano, brown sugar, nutmeg, paprika, thyme and rosemary 7. Roll your pork up tightly 8. Use your cooking twine to tie up your pork belly and trim the excess twine off 9. Place onto a roasting rack in a baking tray with the skin side facing up 10. Drizzle with a little extra olive oil and season with sea salt flakes 11. Roast at 200 degrees Celsius for 1 hour 12. Turn the oven up to 250 degrees Celsius for a further 20 minutes or until the skin is golden and crispy 13. Let rest for about 15-20 minutes before cutting. 14. Slice using a really sharp knife 15. Enjoy! #porchetta #Foodie #homecook #dinner #DinnerIdeas

Ellie Baxter

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Region: AU

Monday 27 April 2026 04:58:38 GMT