Christmas Recipe: Porteno'S Christmas Porchetta

by Ben Milgate and Elvis Abrahanowicz

If you have a charcoal barbecue, you can get the skin crisp by finishing the porchetta over very hot coals for 15 minutes. Chimichurri is an Argentinian herb sauce made with parsley, garlic, oil and vinegar.

Ingredients

1 pork belly, about 3-4kg, deboned, skin on
1 tbsp fennel seeds
1 tbsp fine salt
1 tsp chilli flakes
1 tsp black peppercorns
4 cloves garlic, roughly chopped
2 tbsp fresh rosemary leaves, roughly chopped
extra fine salt
chimichurri, to serve

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