Cook time 2 hours (+ overnight drying)
Servings 6-8


3kg piece of pork belly, bones removed and skin scored lengthways

1 1/2 tbsp fennel seeds, toasted

1 tsp dried chilli

3 cloves garlic

2 sprigs of rosemary

60ml of extra virgin olive oil

Salt and pepper


¾ cup mayonnaise

mustard fruits



Start the day before. Place the pork on a tray and then into the fridge uncovered to allow the skin to dry.

Remove the pork from the fridge 1 hour before cooking. Preheat oven to 220°C.

In a mortar and pestle crush the garlic with a good pinch of salt. Then add the fennel, chilli, pinch of cracked pepper and rosemary leaves and pound to form a rough paste. Mix in the 40ml of the extra virgin olive oil.

Rub the paste all over the meat side. Tightly roll the porchetta (skin side up) and using butcher’s twine, tie firmly at 2cm intervals. Rub the remaining extra virgin olive oil over the skin and season generously with salt.

Place the pork in a large roasting tray and roast in the oven at 220°C for 20-30 minutes or until the skin is blistered and crisp.

Lower the heat to 160°C and continue to cook for 2-2½ hours or until cooked through. The internal temperature should be 65°C if you have a meat thermometer.

Slice the pork with a serrated knife. Serve with the sauce.