Porchetta Pork Belly with Crisp Crackling

Toast black pepper and fennel seeds in a dry, hot pan until aromatic.

Crush pepper and fennel seeds with salt in a mortar. Mix in grated orange zest, finely chopped shallots, finely chopped garlic, sage and thyme.

Score the rind in 1 cm wide strips in the same direction as the pork belly will be rolled. Cut into the fat layer, but not into the meat.

Place the pork belly rind side down on the board. Remove any bones and carefully cut the meat open from the middle so it can unfold like a book.

Rub the meat side with the spice mixture.

Roll the pork belly tightly into a compact roll and tie well with kitchen twine.

Rub the outside with olive oil and flaked salt.

Place the pork roll on a rack in an ovenproof dish. Pour a little water into the bottom of the dish.

Roast the porchetta at 170 degrees for about 2 hours, until the core temperature is 70 degrees.

Increase the temperature to 230 degrees and continue roasting until the crackling is crisp. Turn the roll carefully during cooking if needed for even crispness.

Let the porchetta rest for at least 20 minutes before slicing.