Porchetta with Sundried Tomato and Garlic

Directions

Serves: 8 to 10
Preparation time: 20 minutes
Total time: 3 hours, 10 minutes (includes 1 hour rest time)

• Preheat oven to 420° F. Place all garnish ingredients in a bowl, mix well and reserve for later.
• Start by laying pork belly on the counter and lightly score both sides in a crosshatch pattern, about one millimetre deep. Lay pork belly fat-side down with long side facing you. With a sharp knife, taper the top one inch of one end so that when you roll the belly, you’ll get a good seal as it cooks.
• Season with one tablespoon of salt, then evenly sprinkle rosemary, thyme, garlic and chili flakes across the belly. Tightly roll belly from the bottom to the tapered end. You should have an evenly thick, long round roll.
• Cut 12 one-foot lengths of butcher string. Place rolled porchetta seam-side down on the counter. Start at the top of the roll and slide a piece of string under about an inch from the end. Firmly tie around the belly and knot at the top of the roll. Continue tying string every one and a half inches. Try to make sure your knots are in a line and the string is evenly tight from one end to the other.
• Season the rolled porchetta with remaining tablespoon of salt. Place on a wire rack in a roasting tray. Cook at 420° F for 20 minutes. Turn oven down to 325° F and cook for another 90 minutes. It should be 160° F (71° C) internally, measured with a thermometer.