A traditional taste of Italy and a true master piece for your table! The flavour of mixed herbs and spices with our Pork Middle (Belly and Loin attached) is something very special.
- 2.5kg Pork Middle
- 1 tbsp Fennel Seeds
- 1/2 tsp Chilli Flakes
- 1 Bulb of Garlic
- 3 Sprigs of Rosemary leaves
- 3 Sprigs of Thyme leaves
- 2 tbsp White Wine
- 1 tsp Salt
- 1/2 tsp Cracked Black Pepper
- 500ml of water
On a hot, dry pan put the chilli flakes and fennel seeds in the pan for half a minute. Once you have then peeled the garlic, place the cloves in a pestle and mortar and add the toasted spices, salt, pepper, white wine and herbs. Grind well and into a paste.
Place the pork skin-side down and lightly score the belly flesh in a diagonal pattern. With a sharp knife, seem the loin back a little to allow the paste between the Loin and Belly. Massage the paste into the meat and then roll up tightly and tie up with butcher’s string. Leave in the fridge over night, uncovered.
Fast forward to the next day and preheat the oven to 160°C/gas mark 3. Place the pork on a wire rack set over an oven tray. Pour in the 500ml of water and cook in the centre of oven. Check frequently and if the water has evaporated then add more. Cook for approx 3 hours 45 minutes. The skin of the pork should crackle, after having left it to go dry in the fridge over night but if not turn up the heat for the last five minutes.
Leave to rest for 30 minutes before carving. Slice and serve warm in buttered bread rolls or with salad and fries.