Step-by-Step Instructions

1. 1.Prepare the Brine

   Pour 1 liter of water into a pot. Add 3 bay leaves, 10 whole black peppercorns, 2 rosemary stalks, 2 parsley stalks, 50ml of cider vinegar, and 1 tablespoon of salt. Place the pot on a low heat to infuse the flavors into the water while you prepare the other ingredients.

2. 2.Prepare the Marinade

   On a cutting board, combine 3 garlic cloves, a handful of fresh sage leaves (10-15), 1 teaspoon of freshly ground black pepper, leaves from 2-3 sprigs of fresh rosemary, 1/4 cup of chopped fresh parsley leaves, 1 heaped teaspoon of fennel seeds, and the zest of 1 lemon. Roughly chop all ingredients together with a knife until finely minced.

3. 3.Prepare the Pork Belly

   Take the 1kg pork belly. Trim off any major bits of silver skin and large pieces of fat. Make a horizontal cut through the middle of the meat, going about 95% of the way through, so it opens like a book. Then, make criss-cross incisions (not too deep) on the exposed meat surface to allow the marinade to penetrate deeper.

4. 4.Season and Marinate the Pork

   Season each side of the butterflied pork belly generously with salt. Apply a generous amount of salt to the skin side and massage it in. Spread the prepared marinade evenly over the pork, covering all meat surfaces but avoiding the skin. Rub the marinade into the score marks.

5. 5.Roll and Tie the Porchetta

   With the skin facing down, start rolling the pork belly tightly from the meat-only section. Once rolled, use butcher's twine to tie the porchetta. Start with the first piece of string exactly in the middle, using a simple knot (like starting to tie shoes, then one extra loop). Tighten it down. Repeat this process, tying pieces of string roughly halfway between the first piece and each end of the porchetta. Finally, use one more piece of string in the opposite direction, tying everything together to keep the porchetta tight and maintain its shape.

6. 6.Poach the Porchetta

   Place the tied porchetta into the simmering brine. Poach for 90 minutes. Ensure the liquid is just above the porchetta, topping up with water if needed. You can either keep it lightly simmering on the stovetop or, for a hands-off approach, place the pot (with a lid) into an oven preheated to 120°C (250°F). Make sure the brine is simmering before transferring to the oven.

7. 7.Steam Off and Prepare for Roasting

   After 90 minutes, remove the porchetta from the brine and place it onto a tray. Leave it to steam off for 15 minutes. This crucial step helps dry the skin. While it's steaming, crank your oven temperature up to 250°C (480°F). Once steamed, brush a little cooking oil onto the skin and lightly season with salt. Place the porchetta on a wire rack over the baking tray (or on onion slices) to ensure great air circulation all around it.

8. 8.Roast for Crispy Skin

   Load the porchetta (on the wire rack over the tray) into the oven preheated to 250°C (480°F). Roast until the skin is golden brown and crispy. This typically takes between 20 to 50 minutes, depending on your oven (in the video, it took 37 minutes). Use an oven thermometer to ensure accurate temperature.

9. 9.Rest and Serve

   Once the porchetta has achieved a corner-to-corner crispy crackling, remove it from the oven. Let it rest for 15 to 20 minutes. Before slicing, carefully remove the butcher's twine. Slice into thick portions and serve. Enjoy the tender, juicy meat with authentic flavoring and light, crisp crackling.