porchetta

what you need
1 kg piece of boneless pork belly
2-3 garlic cloves
Pinch sea salt
3 tsp fennel seeds
½ bunch sage leaves, picked and roughly chopped
2 sprigs rosemary, picked and chopped
Pinch chilli flakes
½ zest of a lemon
50g capers, rinsed and roughly chopped
1 tbsp olive oil
Ground black pepper
1 carrot
1 onion
125ml water

what to do
Preheat the oven to 400/200/Gas 6.
Score the pork fat and remove any excess with a craft knife as this will help with the cracking. Crush the garlic in a large pestle and mortar with a good pinch of sea salt, add the fennel seeds and sage and bruise.
Transfer to a bowl, and add the rosemary, chilli flakes, lemon zest, capers, olive oil, a grinding of black pepper and mix. Lay the pork on a board skin side up, smear the herb and caper mix over pork and roll lengthways.
To roll the pork, start in the middle and tie very tightly with one piece of string, continue to make 2 more ties on either side. Cut the carrot and onion into quarters, place in a roasting tin and put the pork on top. The carrot and onion will act as a trivet and stop the pork sticking to the tin. Roast for 20 minutes. Reduce the oven temperature to 300/150/Gas 2, add 250ml of water and cook for 2 hrs. Remove the pork from the oven and set aside in a warm place to rest.
Heat the roasting tin on the hob and scrape any caramelised pieces and pour the cooking juices into a jug.

Cut the pork into 4 pieces and serve with rosemary roasted potatoes and the pork juices