Name: Porchetta
Yield: Serves about 8
Cuisine: Italian
Ingredients: 1 teaspoon flaked sea salt, plus 2 extra teaspoons for the pork skin; 200 g minced pork; 12 rashers of pancetta, sliced into matchsticks; a little olive oil; 200 g pork liver, medium-finely but roughly chopped; 3 kg piece of boned pork belly, skin left unscored; 12 large sage leaves; leaves from 1 sprig of rosemary; 9 garlic cloves, finely chopped; 2 teaspoons black pepper; 1 teaspoon flaked sea salt; 1 dessertspoon coriander seeds; 1 dessertspoon fennel seeds; 150 ml water or white wine; 1 large fennel bulb, very finely chopped; finely grated zest of 1 unwaxed lemon; 3 tablespoons olive oil; 2 large onions, very finely chopped; 150 ml white wine

Preparation info

Serves about
8

Difficulty
Complex

Appears in

The Good Table

By Valentine Warner

Published 2013

About

Late morning on a wet, grey day somewhere outside Bagni di Lucca in Tuscany, I passed what I thought was an ice-cream van and immediately pulled over with pistachio-flavoured thoughts. I dashed across the road to find the counter window filled by a rotund little man in a paper cap, standing behind not sugar cones but the most splendid piece of crisp, red-skinned, stuffed pork. I bought some in bread and ate it in the drizzle on a bridge overlooking a dramatic ravine. I swooned over my first