Porchetta With Roasted Potatoes

Ingredients for Porchetta With Roasted Potatoes

• 1 tablespoon plus 1 1/2 teaspoons fennel seeds

• 6 garlic cloves, finely chopped

• 120ml roughly chopped fennel fronds (from one bulb)

• 1 tablespoon plus 1 1/2 teaspoons kosher salt, plus more for seasoning

• 1 1/2 teaspoons freshly ground black pepper

• 2 tablespoons extra-virgin olive oil

• 2.5kg pork belly with skin attached

• 1.6kg boneless pork loin with fat cap

• 1.4kg fingerling potatoes

• 1 large rosemary sprig

• Butcher's twine, large roasting pan

How to make Porchetta With Roasted Potatoes

Preheat oven to 177°C and position rack in the lowest position.

Toast fennel seeds in a small skillet over high heat until fragrant, about 2 minutes. Transfer to cutting board along with garlic, fennel fronds, salt, and pepper and finely chop together. Transfer mixture to a small bowl and stir in oil.

Lay pork belly on cutting board, skin side down. Holding a large sharp knife parallel to the cutting board, split the belly in half, being careful not to cut all the way through the opposite end. Open the split belly like a book and spread fennel-garlic mixture all over. Place pork loin at the end of the skinless side of the belly, and tightly roll the belly around the loin, forming a roast. The skin should almost wrap the roast completely. Using butchers' string, tightly tie the roast at 1-inch intervals.

Transfer the porchetta to a large roasting pan and roast for 1 1/2 hours. Remove the pan from the oven and add the potatoes and rosemary. Season with salt and toss the potatoes in the pan juices to coat. Roast until an instant-read thermometer inserted into the centre of roast registers 74°C and potatoes are tender, about 2 hours more.

Let the porcetta rest for 20 minutes before slicing.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.