Gennaro Contaldo's porchetta | Matching Food & Wine

Name: Gennaro Contaldo's porchetta | Matching Food & Wine
Ingredients: 5kg/11lb pork belly (ask your butcher to remove the ribs and trim the excess fat); 25g/1oz coarse sea salt; freshly ground coarse black pepper; small green leaves from a large handful of fresh thyme; leaves from a large handful of fresh rosemary, roughly chopped; a large handful of fresh sage leaves, roughly chopped; 1 tbsp fennel seeds (if you are lucky enough to find wild fennel use it); 8 garlic cloves, finely chopped; 2 tbsp extra virgin olive oil; potatoes, peeled and cut into chunks; small carrots, cut into chunks; 6 tbsp runny honey

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Porchetta is a pork dish that is equally delicious hot or cold. Here’s TV chef Gennaro Contaldo’s favourite recipe from his new book Let’s Cook Italian

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Ingredients

5kg/11lb pork belly (ask your butcher to remove the ribs and trim the excess fat)
25g/1oz coarse sea salt
freshly ground coarse black pepper
small green leaves from a large handful of fresh thyme
leaves from a large handful of fresh rosemary, roughly chopped
a large handful of fresh sage leaves, roughly chopped
1 tbsp fennel seeds (if you are lucky enough to find wild fennel use it)
8 garlic cloves, finely chopped
2 tbsp extra virgin olive oil
potatoes, peeled and cut into chunks
small carrots, cut into chunks
6 tbsp runny honey