porchetta

pork loin and pork belly seasoned with salt, pepper, chilli, lemon, rosemary, garlic, fennel herb on the meat side.
score the skin then roll up and tie. Rub salt into the skin and leave in the fridge for 2 days (dries out the skin and helps get crispier skin)
roast 30 minutes at 210 degrees Celsius then 160 degrees.
served with salsa verde: parsley, mint, garlic, anchovies, Dijon mustard, olive oil, Cabernet Sauvignon vinegar.

allergens: sulphites [r], fish [r], mustard [r].