1. Make a trivet

    Preheat the oven to gas 7, 220°C, fan 200°C. Pat dry 1 x 1kg piece rolled pork belly with kitchen paper. Peel 3 small white onions, then cut each one in half through the root. Trim a little bit off the rounded side of each onion and lay flat-side-up in a roasting tin. This will act as a trivet for the pork, so it doesn't burn.

  2. Prepare the pork

    Roll out the pork and score the skin side with a sharp knife. Then flip the meat over and score the inside flesh, too. If there is a thicker piece of meat, slice it open with a knife to butterfly it.

  3. Make the filling

    Make the filling by measuring ¼ tsp chilli flakes, ½ tsp fennel seeds, 2 sliced garlic cloves, 1 tbsp chopped rosemary leaves and 1 tbsp olive oil into a bowl. Add some salt and pepper and mix well. Rub this onto the flesh side of the pork, making sure to rub it into all the cuts in the meat.

  4. Prepare the meat for the oven

    Roll up the meat well. Secure with 2 pieces of butcher’s string. Season with 2 tsp flaky sea salt put the meat on top of the onion trivet. Add 150ml white wine and 150ml water to the roasting tin.

  5. Cook the porchetta

    Cook at gas 7, 220°C, fan 200°C for 1 hour, then remove the pork from the oven and turn the heat down to gas 5, 190°C, fan 170°C. Add another 150ml wine and 150ml water to the tray and return to the oven for a further 30 minutes or until the pork is cooked through. Remove from the oven and rest for 10 minutes.

  6. How to serve

    Remove the string from the pork and cut into 8 even-size slices. Serve with a spoonful or two of the pan juices and your favourite vegetables alongside.

    Mini Porchetta V1

    Calories 743 (37%), sugar 3g (3%), fat 53.5g (76%), saturates 18.7g (94%), salt 2g (34%), based on 4 servings. 

  7. Ingredients

    If you’d like to try and make this delicious mini porchetta at home, why not take a screenshot of the list of ingredients below so you can take to the supermarket.  

    1 x 1kg piece rolled pork belly
    3 small white onions
    1/4 tsp chilli flakes
    1/2 tsp fennel seeds
    2 sliced garlic cloves
    1 tbsp chopped rosemary leaves
    1 tbsp olive oil
    2 tsp flaky sea salt
    300ml white wine