Not Everything Can Be Grilled....Or Can it?

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I know that we are now in warmer late spring and almost summer months, but does that mean we have to stop eating heartier meals? Weather cooked outside on the grill, or inside in the oven, this delicious pork roast is fragranced with lemons, garlic, fennel seed and more. Served with cold potato salad and coleslaw or roasted potatoes and green beans,  a pork roast like this is delicious no matter how it's served up!

Porchetta

Serves 10
Total time:  4 hours 50 minutes, plus overnight to dry out the skin.

Ingredients

6 lb pork belly, boneless

1 1/2 lb of pork loin

2 sprigs of rosemary, leaves picked

3 sprigs of fresh thyme, leaves picked

1 large bulb of smoked garlic (check online for the how too or use regular garlic)

1 tbsp of fennel seeds

1 pinch of chili flakes

1 lemon, zested

2 tbsp of white wine

1 tsp flaky sea salt

1/2 tsp cracked black pepper

2 cups of water

Stuffing Paste

Place the fennel seeds and chili flakes in hot, dry pan and toast for 30 seconds, until fragrant.

Peel the garlic cloves and place in a pestle and mortar. Add the herbs, toasted spices, salt, pepper and white wine and grind to a rough paste.

Pork Belly/Pork Loin

Place the pork belly skin-side down and lay the loin on top mirroring the shape.  Long edge to long edge.  Trim the loin down to size so it rolls up neatly.

Lightly score the belly flesh in a 3/4 inch diagonal pattern and massage the stuffing paste into the belly and loin. Place the loin back onto the belly.

Roll up tightly, tie up with butcher's string and leave uncovered in the fridge overnight. This will dry out the skin, giving a crispier crackling.

Preheat the oven to 325°F.

Place the pork on a wire rack set over an oven tray. Pour in the 2 cups of water and cook in the oven for 3 1/2 to 4 hours. Check at intervals; if the water has evaporated, add a little more.

If Grilling, use the indirect method by only lighting one side of the grill and maintaining the heat at 325°F. Place a heat proof pan filled with 2 cups of water on the lower grill grate on the unlit side. Place the pork roast in a heat proof pan on a wire rack on the top grate above  the water bath. Roast for 3 1/2 to 4 hours or until done, filling the water reservoir when needed.

Plating/Presentation

Leave to rest for 30 minutes before carving. Slice and serve warm.  Try layering in buttered bread rolls for a more casual approach or your choice of more traditional sit down dinner sides, or picnic, barbecue sides.

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