Festive porchetta

• skin on boneless pork belly3kg kg

  unsliced

• sunflower oil↗1 tbsp tbsp
• star anise3
• black peppercorns½ tsp tsp
• clementines↗8

  with zest

• bay leaf↗5

  finely chopped or crumbled

• chicken broth cube1

  crumbly

• breadcrumbs↗50g g

Step-by-step instructions

1. 1

   To make the spice mix, toast the star anise and peppercorns in a pan until fragrant, then grind them into a powder together with 1 tbsp coarse sea salt using a mortar and pestle. Transfer to a bowl and mix with the zest, bay leaves, broth cube and breadcrumbs, then set aside.

2. 2

   Place the pork belly skin side down on a board, with the long side towards you, and make 8‑10 deep cuts into the meat. Rub the spice mix into the meat, working deep into the cuts. Tightly roll the piece into a roll, then evenly tie the meat with kitchen twine. Set aside until ready to cook. It can be prepared up to a day in advance and chilled.

3. 3

   Preheat the oven to 240 °C/220 °C with convection/gas 9. Place the pork on a shallow roasting pan, rub the skin with oil and season with salt. Roast for 20 minutes, then lower the temperature to 180 °C/160 °C with convection/gas 6 and roast for another 1 hour 40 minutes, basting with the rendered fat several times. If the crust is not yet browned, increase the temperature to 240 °C/220 °C with convection/gas 9 and check every few minutes until browned. Let rest for 30 minutes, then slice with a serrated knife into thick slices.