2.5 kg - Sunterra Farms pork belly
500 g - Sunterra Farms pork collar, cut in half lengthwise, equal to pork belly length
1½ tbsp - fennel seeds
1 tbsp - black peppercorns, whole
1 tsp - chili flakes
1 tbsp - fresh thyme, chopped
1 tsp - fresh rosemary, chopped
1 tbsp - fresh sage, chopped
1/2 cup - Italian parsley, chopped
4 to 5 - garlic cloves, chopped
1 tsp - orange zest
In an unoiled skillet over medium heat, toast the fennel and black peppercorns until fragrant. Once done, transfer to a pestle, spice grinder or food processer and grind until coarse, not fine. Once ground, mix with rest of the rub ingredients.
Place the pork belly rind side down and score inside in crosshatch pattern. Coat pork belly and collar with the rub and generous amount of salt. Place the collar in the centre of the pork belly and roll pork belly over the collar into a roll, lengthwise, with the fatty side of the pork belly on the outside. Roll as tight as possible, secure with several pieces of twine and season with more salt. Refrigerate overnight or up to 24 hours.
Preheat oven to 300 F. Place porchetta on a wire rack in a deep baking tray and roast for 2½ to 3½ hours. Baste with fat drippings every half hour. Once internal temperature reaches 165 F, raise the oven temperature to 425 F and cook for another half hour until golden brown. Remove from oven and let rest for 30 minutes. Carve crosswise and serve immediately.
Sunterra Farms Pork Belly (kg)
Sunterra Farms Pork, Collar Capicola Roast (kg)
Morton Bassett Fennel Seed (53g)
Morton Bassett Whole Black Pepper (60g)
Morton Bassett Red Chilies Flakes (37g)
Herb, Thyme (each)
Herb, Rosemary (each)
Herb, Sage (each)
Garlic, California (per bulb) (each)
Orange, Navel Large (each)