Pork Belly Porchetta Recipe - Tender Meat Surrounded By Crackling

Ingredients

• 1 tablespoon fennel seeds
• 1 tablespoon whole peppercorns
• a handful of rosemary leaves
• a handful of thyme leaves
• 8–10 cloves garlic, peeled but left whole
• Zest and juice of 1 lemon
• 2 teaspoons Gran Luchito Chipotle Chilli Paste
• 2 tablespoons olive oil
• 75g / 3oz pine nuts
• A handful of flatleaf parsley leaves, roughly chopped
• 3.5kg / 7lb 12oz pork belly, skin on and criss-cross scored (try to get a nice rectangular piece for easy rolling)
• 2 tablespoons salt
• 3 garlic cloves, peeled but left whole
• 4 anchovies
• A bunch of parsley leaves, finely chopped
• A bunch of basil leaves, finely chopped
• 2 teaspoons capers, finely chopped
• 2 tablespoons red wine vinegar
• 5–7 tablespoons extra virgin olive oil