Step 1

Create a seasoning for the porchetta by blitzing together 2 tbs salt flakes, rosemary, sage and fennel seeds. Lay the pork belly on a clean work surface, skin-side down, and sprinkle with a generous amount of the seasoning mix. (Any leftover seasoning can be stored in an airtight jar for 1 week.)

Step 2

Without cutting all the way through, slice the pork fillet down the centre lengthways, so that you can open it out like butterfly wings (you can ask your butcher to do this, if you prefer).

Step 3

Place the pork fillet on top of the pork belly, then roll it up, with the pork fillet inside, as tightly as possible. Tie tightly at regular intervals with kitchen string. Pierce the skin with a knife over the entire surface.

Step 4

Wrap the entire porchetta in foil and allow to rest in the fridge overnight, or for at least 6 hours. Preheat oven to 220°C/200°C fan-forced. Add the wine, 1 cup (250ml) water, rosemary sprigs and fennel seeds to a roasting tray (or a baking dish) with a roasting rack on top.

Step 5

Place the porchetta, still covered in foil, on the rack part of the tray, so that as the liquid evaporates during cooking it will help to keep the porchetta moist. Bake for 1 hour, then take the porchetta out of the oven and remove the foil. Place the meat back in the oven, on the rack.

Step 6

Reduce the oven temperature to 200°C/180°C fan-forced and bake for a further 3 hours (calculate 1 hour of cooking time for every 1kg of meat). If the liquid dries out, top up with more water or wine, and turn the pork every 30 minutes to ensure the skin becomes crispy and ‘crackles’.

Step 7

Remove from the oven and allow to rest before carving.