3kgpork belly attached to the loin or 2.5kg pork belly (boneless) + 600g pork loin
2sprigs of rosemary
3sprigs of thyme
1large bulb of garlic
1tbspfennel seeds
1pinch of chilli flakes
1lemon, zested
2tbspwhite wine
1tspsea salt
1/2tspground black pepper
500mlwater
Instructions
Prep the evening before you want to cook
In a hot pan (no oil) toast the chilli flakes and fennel seeds until fragrant - approx 30 secs. Then put into a pestle and mortar with the garlic (peeled), salt, pepper, white wine and herbs and grind well and into a paste.
(*if you have the belly and the loin separate, check this next step out:... Trim the loin: Place the pork belly skin-side down and lay the loin across the width and trim the loin down to size so it rolls up neatly.)
Now, place the pork skin-side down and lightly score (approx 2 cm) the belly flesh in a diagonal pattern so you can massage the paste into the meat to give maximum flavour.(if you have the loin separate, simply lay the trimmed loin back on the belly once the paste has been massaged into it)Now, roll up tightly and tie up with butcher’s string - see blog for video in how to tie a butchers knot.Leave in the fridge, uncovered overnight to help dry the skin (*you can sprinkle the skin with some salt to help dry it but this is optional)
Day of cooking
Bring the pork to room temperature.Preheat the oven to 160°C/320 F.Place the pork on a wire rack, over an oven tray and pour in the 500 ml of water then place in the centre of oven. Keep checking it frequently and if the water has evaporated then add more. Cook for approx 3 hours 45 minutes (see blog for timings vs weight). If you want more crispier skin, then turn up the heat for the last five mins of cooking.Rest for 20 mins then serve (and any leftovers, have cold slices in a fresh roll the next day)