Porchetta with Roasted Root Vegetables

Name: Porchetta with Roasted Root Vegetables
Prep time: 30 min
Cook time: 6 h
Total time: 6 h 30 min
Cuisine: Italian
Ingredients: 2 tbsp fennel seeds; 2 tsp chilli flakes; 10 garlic cloves, peeled; 25 g fresh flat-leaf parsley, leaves picked; 4 tbsp chopped fresh thyme; 1 tbsp rapeseed oil; 4 kg boneless pork belly and loin; 4 kg boneless pork belly and loin; 200 ml white wine; 5 carrots, peeled and quartered; 5 small parsnips, peeled and quartered; 1 celeriac, peeled and cut into 2cm cubes; 1 small turnip, peeled and cut into 2cm cubes; 1 tbsp honey; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper

Preparation info

Serves
8-10

Difficulty
Easy
Ready in
7 hr

Appears in

Neven Maguire's Midweek Meals

By Neven Maguire

Published 2020

About

This Italian version of a hog roast, stuffed with garlic and aromatics, is the perfect celebration centrepiece. Ask your butcher for a rectangular piece of pork belly and a separate piece of pork loin that’s the same size so that it can be rolled up inside.

Ingredients

2 tbsp fennel seeds
2 tsp chilli flakes
10 garlic clov

Europe
Italy
Main course
Gluten-free

Method

Heat a frying pan over a medium heat and lightly toast the fennel seeds until aromatic. Add the chilli flakes and toss the pan constantly for another minute, then tip into a food processor. Add the garlic, parsley, thyme, salt and oil and blitz to a paste.

Using a sharp knife, score the pork belly flesh, then rub in the aromatic paste. Put the pork loin on top and roll it up tightly. Ti