Serves around 8 people – but leftovers are fantastic!

Ingredients:

Pork belly skin on approx 3kg
Sweet paprika x 25g
Fennel seeds x 15g
Black peppercorns x 10g
Sea salt x 100g (divided into 2)
Brown sugar x 25g
Oregano leaves (dried can be used)
Lemon zest x 2
Butchers twine

Method:

Prepare this at least 24 hrs before you want to eat it

1. In a frypan on medium heat,add fennel seeds and peppercorns. Toast in the dry pan until aromatic (approx 2-3mins) add to mortar and pestle or a spice grinder and pulverise. Mix with paprika, lemon zest, oregano and half of the salt, combine well.
2. Turn your pork belly upside down so skin is on the chopping board. With a sharp knife, lightly score the flesh. Generously sprinkle spice mix over flesh and rub into the cracks, being careful not to get any on the skin.
3. Roll up into a cylinder as tight as possible, secure with butchers twine, keeping tight and secure. If unsure how to do this, there are plenty of guidelines on YouTube (how to tie a porchetta) (skin should only be on the outside not tucked inside roll)
4. Place onto wire rack on top of a baking tray, add remaining salt over skin and rub in. Leave overnight in the fridge to dry out the skin.
5. The next day, preheat oven to 240℃. Brush off salt from skin. Add a splash of vegetable oil and rub into the skin well, sprinkle lightly with salt and add into the oven for 1 hour. Once a cook crackle has formed (1hr should be a good cook time) turn oven down to 170℃and cook for a further 45 mins. It is best to probe the centre of the meat with a thermometer, ensure it reaches 75℃.
6. Leave to rest for 15 minutes before carving.

We recommend serving this with roasted vegetables such as parsnip, pumpkin, carrots and potatoes. A good splash of home made gravy and/or gravy wouldn’t go astray either!

Porchetta is an indulgent dish with the salty crackling and fatty pork.  The acidity of the 2020 Signature Series Chardonnay will cut through the fat and refresh your palate.  Add in the complex, almond nougat and Christmas spice flavours, and you have a wine that will stand up to the richness of the porchetta.

– Meg Brodtmann MW