Cooking Level: ★★★★☆
1kg pork belly, whole, rind on
1pkt sausage meat
50g pine nuts, roasted
10ml olive oil
Salt and pepper
1 sprig thyme
1 sprig rosemary
Fresh chopped basil
Place your pork belly skin side down on a cutting board.
Slightly cut lengthwise through the middle 3/4 through. Open like a book.
With a kitchen hammer start pounding the meat until around 1 inch thick.
Season with salt and pepper.
In a bowl, mix sausage meat with the roasted pine nuts and the fresh chopped Basil.
Spread this mixture on your pork belly roll it up and tighten with butcher string.
Rub it now on the outside with Salt, pepper and Olive oil all the way around.
Place on a baking tray and add the rosemary and thyme.
In a pre-heated 180 degree oven roast the Porchetta for 3 hours.
At the last 30 minutes turn up the heat to 240 degrees on grill function so the fat can crackle up and you will get this crispy crackling.
Take out of the oven and let rest for 30 minutes so all the juices can set inside the tender and juicy meat.
Slice into 1 inch slices and serve. Sprinkle with some extra virgin olive oil.