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Sage and smoked salt porchetta with salt and vinegar potatoes

This is a reliable way of preparing a beautiful golden roll of crisp skinned, boneless pork that portions perfectly and looks impressive on the plate. The breadcrumbs are optional but do absorb a lot of the cooking juices, giving a juicier piece of pork. Served with crunchy and tasty potatoes, this dish can be accompanied with cabbage, slaw or a green salad to complete the meal.


Serves 8-10


1.5kg Homestead Pork Boneless Rind-On Pork Belly
1 tablespoon Cornish Smoked Sea Salt
1 teaspoon freshly cracked black pepper
5 cloves garlic, finely chopped
8 fresh sage leaves, finely chopped
1 slice sourdough bread, crumbed
Alfina's extra virgin olive oil
Extra smoked salt
16 kipfler potatoes
¾ cup white wine vinegar
3 tablespoons cooking salt


Prepare the porchetta 8-12 hours before roasting. Begin by placing the pork belly skin down and scoring the flesh with a sharp knife in a diamond pattern. This stops the porchetta from twisting as it roasts. Rub the flesh with the salt, pepper and garlic. Sprinkle over the sage and breadcrumbs. Press down with the palms of your hands. Roll the belly lengthways to make a tube-like shape. Using butcher’s string, truss the porchetta tightly. Place on a rack on a baking tray and place in the fridge uncovered for 8-12 hours.

Preheat the oven to 240°C (220°C fan). Rub the skin with oil and a liberal pinch of smoked salt. Place the porchetta in the middle rack of the oven and roast for 20 minutes. Reduce heat to 160°C (150°C fan) and roast for a further 2 hours. Meanwhile, peel the potatoes and boil in a large saucepan with the vinegar and cooking salt for 20 minutes or until just cooked through. Drain. After 2 hours of roasting, carefully pour off the rendered pork fat into another roasting tray and place the potatoes in the fat. Return the porchetta and potatoes to the oven, turn to 240°C (220°C fan) and cook the porchetta for a further 10 minutes to crisp the skin. Remove and allow to rest in a warm place. Turn the potatoes. When browned, remove from the oven. Remove string from porchetta, slice and serve with potatoes.