Justine Schofield’s Otway Pork – Porchetta



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Serves 6


Prep: 20 mins + over airdrying


Cooking: 3 hours


  • 3kg piece of Otway Pork belly, bones removed
  • 1 tbsp fennel seeds, toasted
  • 3 cloves garlic
  • 2 sprigs of rosemary
  • 60ml of extra virgin olive oil
  • Salt and pepper

Green Sauce:

  • 1 clove garlic, minced on a fine grater
  • 1 salad onion, finely chopped
  • 1/2 bunch parsley, finely chopped
  • 1 tsp. dried oregano
  • 1 long red chilli, finely chopped
  • 2 tbs. red wine vinegar
  • 1/3 cup extra virgin olive oil


Step 1
Start the day before and place the pork on a tray and then into the fridge uncovered to allow the skin to dry.

Step 2
Remove the pork from the fridge 1 hour before cooking. Preheat oven to 220°C.

Step 3
In a mortar and pestle, crush the garlic with a good pinch of salt. Add the fennel seeds, a good crack of pepper and rosemary leaves, and pound to form a rough paste. Mix 40ml of the oil in.

Step 4
Rub the paste all over the meat side. Tightly roll the porchetta (skin side up). Using butcher’s twine, tie the pork firmly at 2cm intervals. Rub the remaining oil over the skin and season generously with salt.

Step 5
Place the pork on a large roasting tray and roast in the oven at 220°C for about 30 minutes or until the skin is blistered and crisp.

Step 6
Lower the heat to 160°C and continue to cook for 2 hours or until cooked through. The internal temperature should be 65°C if you have a meat thermometer.

Step 7
For the green sauce, combine all the ingredients together. Season to taste.

Step 8
Slice the pork. Serve with the sauce and Italian-style bread rolls or roasted potatoes.

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