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Ingredients
1.2kg of pork belly
Olive oil
Murray River Salt
2 tbsp fennel seeds
Fresh sage leaves
Lay 1.2kg of pork belly meat side up then add a light layer of olive oil and Murray River Salt flakes.
Add 2 tbsp fennel seeds and fresh sage leaves.
Roll up and twine the Porchetta tightly. Drizzle olive oil on the rind and season with Murray River Salt.
Place the Porchetta in the smoker set to 130-140C for roughly 4 hours.
Once the pork has a beautiful orange colour and is probe tender (roughly 93C) remove.
Place on to a wire rack and brush with olive oil then season again lightly.
Place in the middle of a preheated oven set to fan/grill 200C for 10-15 minutes.
***Make sure you keep an eye on it at this point as you may need to rotate the tray to avoid it burning.***
Once the crackle on the Porchetta has set perfectly, remove and allow to rest on the bench uncovered for 15 mins.
Slice, serve, and enjoy straight away.
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