Porchetta with Chimichurri & Roast Potatoes

Recipe:
Preheat the oven to 190°C/170°C fan.

Remove the string from the pork belly and lay it skin-side down on a roasting tray. Season with salt and pepper. Sprinkle the thyme, rosemary, sage, garlic and fennel seeds evenly over the joint and massage into the meat. Roll the pork back up, with the skin on the outside and tie again with string. Place in the middle of the roasting tray, then season with a pinch of salt and a drizzle of oil. Roast in the oven for 1 hour.

Cut the potatoes in half, or into quarters if they’re large. Place them in a pan and cover with cold water and a generous pinch of salt. Bring to the boil and simmer until they’re cooked through.

Strain the potatoes and allow them to steam dry. Doing so will make them fluffy on the outside. Add to the pork roasting tray and coat them well with the duck fat or oil. Roast for another hour or until the potatoes are crispy on the outside and fluffy in the centre.

To make the chimichurri, place all the ingredients in a food processor and pulse until it comes together and a coarse texture is achieved.

Remove the porchetta from the oven and test with a temperature probe. The core temperature should be at 65°C or above. Allow the meat to rest for a few minutes, then spoon some of the chimichurri over the potatoes and place back in the oven for 10 minutes.

To serve, remove the string and carve the porchetta. Serve with the roast potatoes and plenty more chimichurri.