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Porchetta and pancetta and chimichurri

Porchetta and pancetta and chimichurri

Serves 6-8


  • 3kg boneless pork belly
  • 100g pancetta, cut into lardons
  • 1 tablespoon olive oil
  • 180g spicy chimichurri sauce


Step 1

Place pancetta in a large pan over medium heat and cook until crispy and golden brown. Drain on a paper towel and set aside.

Step 2

Lay pork belly out, skin-side down, and butterfly the meat from the centre outwards on one side to separate meat from the skin without cutting all the way through, then open out to 1 large piece. Spread chimichurri sauce all over and scatter with crispy pancetta. Roll pork over itself ( removing a strip of fat from one end of the belly) and continue rolling into a log so that the skin is over the top and not rolled into the centre of the porchetta.

Step 3

Preheat a fan-forced oven to 250°C. Place a wire rack on a roasting tray and place porchetta on the rack with the seam underneath. Drizzle with olive oil and season with salt flakes all over. Roast for 20 minutes. Reduce heat to 180°C and roast for a further 1 hour 15 minutes or until skin is crackling and meat is cooked through. Remove from the oven, cover loosely with foil and rest for 20-25 minutes before carving.

To serve, slice porchetta and drizzle with extra spicy chimichurri sauce.