Ibérico Pork Belly Porchetta with Morels

Directions

1. Preheat the oven: To 200°C.

2. Prepare the Ibérico pork belly: By scoring the fattier side with a sharp knife, creating diagonal slashes all along the cut. This will make it easier to roll. Flip over the pork belly, then pound the other side with a mallet to tenderise the meat.

3. Toast and crush the dried herbs and spices: Toast the mustard seeds and peppercorns in a dry pan until fragrant, then crush together the toasted spices, the garlic cloves, the dried rosemary and thyme, the chilli flakes and one tablespoon of the flaky salt in a pestle and mortar, or a mini chopper.

4. Make the morel filling: By blitzing together the morels, the herb and spice blend, and the truffle dust if using in a food processor. Once smooth, fry off a pan with the 25ml of cognac.

5. Fill the porchetta: With the mushroom mix, spreading evenly across the surface of the pork belly.

6. Tie the porchetta: With string into a tight roll. Rub the outside of the pork belly with the additional 1 tablespoon of flaky salt and a drizzle of olive oil.

7. Roast the porchetta: For 1 hour and 20 minutes, basting with oil every 20 minutes. Ibérico pork is best served slightly pink and the best way to ensure it does not overcook is to check with a temperature probe every 20 minutes, aiming for 60°C as the final core temperature. It will increase by several more degrees as it rests.

8. Rest the porchetta: For 20 minutes before carving.

9. Serve the porchetta: In rolls or with seasonal vegetables. We’d recommend pairing with a sharp and acidic salsa verde or similar herbal but acidic sauce.