AT A GLANCE
With crunchy crackling and melt-in-the-mouth meat, porchetta is irresistible. Even more so when sandwiched in a ciabatta roll along with crunchy fennel and mustard fruit to cut through the richness.
|01||Preheat oven to 220°C. Place pork skin-side up on a wire rack in the sink, carefully pour boiling kettle over skin to help the score marks open, then stand for 10 minutes to dry out. Pat dry with paper towels.|
|02||Stir oil, garlic, crushed fennel seeds, rosemary and lemon rind in a bowl, season to taste, then rub mixture over pork flesh. Place skin-side up in a small roasting pan lined with baking paper, scatter skin generously with sea salt flakes and roast until skin starts to crackle and brown (30-35 minutes). Reduce oven to 180°C and roast until tender when pierced with a sharp knife (25-30 minutes). Leave to rest for 20 minutes, then thinly slice meat and crackling.|
|03||Drizzle the cut sides of ciabatta rolls with olive oil, then spread with mayonnaise. Top bases with porchetta, crackling and mustard fruit, and season to taste. Toss fennel in a bowl with lemon juice and olive oil to taste, season to taste and pile on top of filling, scatter with rocket, sandwich with ciabatta tops and serve.|