Porchetta
A classic Italian dish - easy to make, if you have a good butcher. The best ones will carve out the ribs for you. Others take the shortcut of pulling all the ribs out in one go. I also get the butcher to butterfly the loin, to give a little bit more surface area for the marinade.
Method
- Low & slow - 150°C, with a blast at the end to crisp-up the crackling
Ingredients
- Spices: fennel, chilli flakes
- Herbs: sage, flat-leaf parsley, rosemary
- Lemon zest
Hints & Tips
- Use a spice grinder on the fennel, toasting it first to make it a little brittle