Cherry & Pine Nut Stuffed Porchetta Pork


1.5 kg bone-out pork belly - 1 tablespoon bicarbonate of soda 


500g pork mince

extra-virgin olive oil

1 large red onion, finely chopped

1 tsp coriander seeds

Slice of sourdough, ripped into small pieces 100g cherries, pitted and halved and chopped 

1tbsp rosemary leaves, finely chopped

3 garlic cloves, crushed

grated zest of 1 unwaxed orange

1 tablespoon of lemon juice

handful of toasted pine nuts

freshly grated nutmeg

1 egg, beaten

Salt Rub:

3 teaspoons fennel seeds

1 teaspoon red chilli flakes

1 tablespoon sea salt



Score the skin of the pork belly with a very sharp knife, being careful only to score down to just before where the skin meets the fat. Bring a large saucepan of water to simmer, and add the bicarbonate of soda. Place the pork belly in the water and poach gently for 5 minutes. Remove it from the water and leave to cool at room temperature. 

While the pork is poaching, roast the spices for the salt rub. Place the fennel and chilli flakes in a dry frying pan (skillet) and toast over a high heat for a couple of minutes, until they are fragrant. Make sure they don’t catch or burn, transfer to a bowl and leave to cool. 

Once the pork belly has cooled, turn it skin-side down and stab it all over the underside with a knife – don’t be shy here, this will help it absorb all that lovely seasoning. Grind the cooled spices in a food processor, grinder or pestle and mortar. Add them to the salt and mix. 

Rub the underside of the belly all over with the salt rub and pop it in the fridge while you make your stuffing. Heat a tablespoon of olive oil in a non-stick frying pan and add the chopped onion. Season with a pinch of salt and black pepper and sweat gently for ten minutes, until the onion is soft, add the coriander seeds and garlic and cook for a couple more minutes then add the mince. Cook for a few minutes, until the mince is browned. Set aside and leave to cool. 

Put mince and onion mix in a bowl, add the sourdough, pine nuts, orange zest, cherries, herbs and lemon juice. Season with salt, pepper and freshly grated nutmeg and mix thoroughly with your hands. Add the beaten egg and incorporate. 

Place the pork belly skin side down. Form the stuffing into a sausage running all the way down the middle of the belly. Wrap the sides of the belly around the stuffing sausage and tie with butcher’s string. Place stuffing-side down in a baking tray, uncovered, and chill for at least 2 hours, or overnight. You want the skin to completely dry out so that it crisps up nicely when you roast it. 

To cook the pork, remove it from the fridge and leave it for at least 1 hour, to come to room temperature before you cook it. Preheat the oven to 180° C (280°F) and cook the pork for about two hours, turning the tray every 30 minutes or so to ensure it cooks evenly. After two hours, turn the heat up as high as it will go, to 220 and cook for 20 more minutes. Check its core temperature and if the thermometer reads 77 degrees it’s ready. If the skin looks in danger of burning, cover it with foil – but only do this once it has crackled. 

Once the pork has cooked, remove it from the oven and leave it to rest for at least 30 minutes. 

When you’re ready to carve, remove the twine from the pork. Take a knife and gently trace the blade underneath the crackled skin, removing it from the fatty bottom of the belly. Cut the meat with a very sharp carving knife; it should fall into nice slices. Place the crackling on a dish and use a big knife to chop it up into bite-sized chunks. Serve.