Chef Alex Dilling's porchetta recipe
Fine-dining chef Alex Dilling shares a recipe for a crowdpleasing and simple porchetta making the most of delicious pork belly.
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Cooking tools:
- Butcher's twine
- Roasting rack
- Roasting pan
- Microplane
- Oven
- Refrigerator
- Chef's knife
- Cutting board
- Mixing bowl
Ingredients
- Pork belly skin on boneless and scored : 1/2
- Parsley: 1/2 bunch
- Maldon salt: 1 tbsp
- Fennel seeds: 1 tbsp
- Garlic: 4 cloves. peeled
- Chili flakes: 1 tsp
- Fennel pollen: 1 tsp
- Rosemary: 2 tbsp. chopped
- Lemon zest: Zest of 2 lemons
- Olive oil: 50ml
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