PORCHETTA

3.85 kg pork belly, butterflied

125g chopped chestnuts

160g mortadella

500g finely chopped onion

10g chopped garlic 

10g chopped rosemary, sage, thyme soft leaves only all in equal quantity 

350g fresh breadcrumbs

50ml vin santo

50g raisins 

5 red chilli no seed

1g star anise 

1g ground cinnamon 

10g toasted fennel seeds 

50ml olive oil

2 clementines (1 each juice & zest)

Method:

- Soak raisins in vin santo.

- Lightly toast spices in a dry pan, pound them in a mortar, and set aside.

- Gently fry onions until they’re translucent without turning brown.

- Add garlic, herbs, chili, chestnuts, and spices, and cook until the aromas are released.

- Stir in breadcrumbs and continuously mix until all the flavors have blended.

- Open up the pork belly and season it well.

- Brush the inside of the pork belly with the vin santo raisins.

- Spread the breadcrumb mixture evenly over the entire belly.

- Place the mortadella evenly on top of the breadcrumb mixture.

- Roll and tie the pork belly.

- in an oven or BBQ Cook at 150°C for 3 hours.

- Remove from the BBQ or oven, smear with olive oil and sea salt, and place back into the oven at 260°C until the skin puffs up.

- Allow to rest, carve, and serve with a large glass of vinsanto.