Simple porchetta with roast potatoes


1kilo Pork belly 

1 tsp chilli powder

2 tsp dried rosemary

2 tsp fennel seeds

2 tsp ground garlic 

1 tsp white pepper

1 tsp salt

150g smoked lardons 

3 onions

3 carrots 

4 cloves garlic 

300ml red wine 

6 Maris piper potatoes 

300 ml good stock

80g butter

30g flour 

Olive oil

1 tbsp Worcestershire sauce

Red wine vinegar 



1. Preheat your oven to 180°C

2. Roll out the pork belly flat on your work surface then cover with the rosemary, ground garlic, fennel seeds, chilli, salt and pepper. Roll the pork belly tightly and then tie with string so it holds together. 

3. Fry off the lardons in a pan. In a roasting tray place your veg and garlic down to make a bed for the porchetta to sit on. Once the lardons are nicely coloured add them to the baking tray. Add the wine to the saucepan, reduce by half then pour into the baking tray. Place the porchetta on to the bed of vegetables then place in the oven. Cook for 2 hours at 180°C

4. After 2 hours turn the heat up to 200°C and cook for 30 minutes. Remove from the oven, cover with foil and let rest for one hour.

5. Strain the veg and keep the juices to one side. Put 150ml of water into the roasting tray and put back into the oven for 15 mins. Starin the water from the roasting tray into the juices you strained earlier. Place into the fridge so the fat can separate from the juices.

6. Peel your potatoes and half them. Boil them for about 10 mins ( parboil ). 

7. Starin your potatoes. Give them a shake around in the strainer to roughen the edges then place into a roasting tray with 50g butter, 40ml olive oil, salt, pepper and the fat that has gathered on your juice from the fridge. Cook at 200°C for around an hour until crispy and golden. Make sure you keep tossing them every 15 minutes. 

8.  Make a roux by melting 30g of butter then adding the flour. Cook for 1 minute then add in your stock a little at the time while whisking. When the gravy is at the consistency your happy with add in the juices from your porchetta and the resting juices that have gathered on the plate where your porchetta is resting. Finally, add the Worcestershire sauce, a cap full of red wine vinegar and season to your liking.

9. Cut your porchetta to your liking and serve with the roast potatoes and steamed broccoli.

Hope you enjoy this dish as much as we do :)





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