How to Make Porchetta

1 x rectangular piece boneless pork belly and 1 x piece pork loin of roughly the right size to be rolled up inside, skin left on - how much each piece weighs depends on the shape, but aim for a total weight of about 3½ to 4kg

1 tbsp fennel seeds

1 tsp dried chilli flakes (optional)

50g garlic (about 10 cloves)

30g sea salt flakes

2 tbsp chopped fresh rosemary or thyme leaves

1 tbsp lard or olive oil, at room temperature

200ml white wine (optional)

Directions at theguardian.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer