1.5kg boneless pork belly, at room temperature
2 oranges, zested
2 lemons, zested
1 tbsp fennel seeds
2 tbsp chilli flakes, or to taste
2 garlic cloves, grated
5 sprigs rosemary, leaves picked
1 bunch thyme, leaves picked
1 bunch sage, leaves picked
Salt and pepper to taste
2 large Swiss chard or mustard green leaves, stems removed, torn
Extra virgin olive oil
Extra virgin olive oil to serve
Charred leeks (calcots)
1 bunch baby leeks
¼ cup (6oml) olive oil
4 cloves garlic
4–6 (300g) small green padron capsicums
Sea salt flakes
Sourdough slices, to serve
1. For the porchetta: Store the pork belly uncovered, skin side up (massage sherry vinegar in surface) in the fridge overnight to dry out the skin.
2. The next day, preheat BBQ to high, or oven to 220ºC. Remove pork belly from fridge to come to room temperature. Finely chop zest, fennel, chilli, garlic and herbs together, mixing to combine.
3. Place pork belly, meat side up, on a chopping board, sprinkle the herb mixture over the meat to cover. Season with salt and pepper, sprinkle with the torn chard leaves.
4. Tightly roll the pork belly, encasing the herb filling and truss at 5cm intervals using kitchen twine, to form a roll with the skin on the outside. Rub the skin with a generous lashing of olive oil.
5. Place porchetta on a deep baking tray in oven. Cook for 20 minutes at 220ºC and then reduce heat to 150ºC and cook for a further 1 hour, until internal temperature of 75ºC is reached or a metal skewer inserted for 20 seconds feels hot when touched to your lip. Remove from heat and rest for 10 minutes, remove string and slice to serve.
6. For the leeks: Preheat BBQ or light fire. Grill leeks until they begin to char on the outside, turning to char all over.
7. Remove from the heat, wrap in baking paper. Put the paper wrapped leeks into a plastic bag to steam for at least 10−20 minutes (depending on the size of the leeks) until they are completely softened.
8. To serve, remove the burnt outer skin of the leek with your fingers and eat the soft sweet centre.
9. For the peppers: Heat oil in large frying pan on high heat. Cook garlic for about 30 seconds, until starting to brown. Add capsicum and cool on medium high for 3–4 minutes, until skin blackens and blisters. Season with sea salt.
10. Serve with oil in pan and fresh sourdough.
Wine match: Tempranillo
Food prep: Julie Ballard