Porchetta allo Spiedo from A Lombardian Cookbook by Alessandro Pavoni and Roberta Muir

Ingredients

• 2 tablespoons salt flakes
• ½ teaspoon freshly ground black pepper
• 10 sprigs rosemary, leaves finely chopped
• 1 potato, scrubbed and cut in half (optional)
• 1 x 2 kg pork belly, skin on
• 500 g fine salt
• extra virgin olive oil, for drizzling
• salt flakes and freshly ground black pepper
• 2 red apples
• 4 large handfuls (about 4 cups) lamb’s ear lettuce
• 100 g Grana Padano, freshly shaved
• Chardonnay vinegar, for drizzling