Genevieve Taylor’s Showstopping Barbecue Porchetta
www.greatbritishfoodawards.com
Tip the fennel and chilli flakes, if using, into a small dry frying pan and set over a medium heat on the hob to toast for a couple of minutes. Pour into a...
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Ingredients
- 3 tbsp fennel seeds
- 1-2 tsp chilli flakes (optional, to taste)
- 1 tbsp salt
- 4 cloves garlic, roughly chopped
- 2 lemons, zest of both and juice of 1
- 4 tbsp chopped mixed fresh herbs - oregano, rosemary, thyme, sage are all good
- 2 tbsp olive oil
- Freshly ground black pepper
- 1.8-2 kg boned pork belly (rind scored)
- 500g pork tenderloin, trimmed of silverskin
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