Herb-Rubbed Porchetta with Butter Beans

Serves: 3–4
Prep time: 20 minutes (plus 1 hour or overnight resting)
Cook time: About 2 hours

Ingredients
FOR THE PORCHETTA
1.2 kg pork belly, skin on, butterflied if needed into a rectangle
2 tbsp fresh rosemary, very finely chopped
1 tbsp fresh thyme leaves, finely chopped
2 tsp fine sea salt
2 tbsp extra virgin olive oil
Butcher's twine
FOR THE BUTTER BEANS
2 tsp olive oil
3 cloves garlic, finely minced
½ bunch silverbeet, stems removed and leaves finely sliced
2 x 400g tin butter beans, drained
1 cup chicken or vegetable stock
Juice from ½ lemon
Salt, to taste

Method

1. Pat the pork belly dry with paper towel. If the skin hasn't already been scored, score at 1 cm intervals with a sharp knife, taking care not to cut into the meat. Turn the pork over so the meat side is facing up.
2. In a small bowl, combine the finely chopped rosemary, thyme, sea salt and olive oil. Mix until it forms a fragrant paste. Spread the mixture evenly over the meat side of the pork belly, pressing it into the surface.
3. Starting from one long edge, roll the pork belly tightly into a log, keeping the herb filling inside. Tie securely with butcher's twine at 3–4 cm intervals so the roll holds its shape during cooking. Leave the porchetta uncovered in the refrigerator for an hour, or overnight if time allows, to help dry the skin for crisp crackling.

Charcoal Rotisserie Method
Prepare a charcoal barbecue for indirect cooking at approximately 180°C.
Mount the porchetta securely on the rotisserie spit.
Cook over indirect heat, rotating continuously, for about 2 hours, maintaining a steady barbecue temperature.
If the crackling needs extra crisping, increase the heat or move the coals slightly closer during the final 15 minutes, watching carefully to prevent burning. The porchetta is ready when the thickest part reaches an internal temperature of 70–75°C and the skin is deeply golden and crisp. Rest for 15–20 minutes before slicing.

Oven Method
Preheat the oven to 180°C fan-forced (or 200°C conventional).
Place the tied porchetta seam-side down on a wire rack set over a roasting tray.
Roast for approximately 2 hours, or until the internal temperature reaches 70–75°C.
If the crackling needs more colour, increase the oven to 230°C or switch to grill for the final 10–15 minutes, keeping a close eye on it. Rest for 15–20 minutes, then remove the twine and slice into thick rounds.

While the porchetta is resting, make the butter beans 
1. Heat the olive oil in a large frying pan over medium heat.
2. Add the garlic and cook for about 1 minute, stirring constantly, until fragrant and just beginning to colour.
3. Stir in the sliced silverbeet and cook for 2–3 minutes, until just wilted.
4. Add the drained butter beans and stock, and gently stir to combine. Cook for 3–5 minutes, stirring occasionally, until the beans are heated through and the sauce has reduced and thickened slightly.
5. Remove from the heat and stir through the lemon juice. Season to taste with salt, adding a little freshly ground black pepper if desired.
6. Serve the sliced porchetta with the butter beans, spooning over any resting juices from the pork. Finish with a drizzle of extra virgin olive oil and a squeeze of fresh lemon, if desired.

Enjoy!
K x