Pork Belly Porchetta with Buttered Potatoes

Start by removing a third of the skin from the belly, so that when you roll it, only the outer layer will have skin. Using a very sharp knife or razor blade, score the skin. Turn the belly over so the skin is facing down, and carefully butterfly the flesh, increasing the surface area. Set to one side.

Peel and finely chop the garlic along with all the picked and washed herbs. Spread along the inside of the butterflied belly and pat down with your hands to stick it to the meat. Season well with salt and plenty of cracked black pepper.

Roll the belly so that the skin is exposed as the last layer on top of the joint. Tie well and evenly with string along the belly and pat dry.

Lightly oil and season the outside of the joint, ensuring you put extra salt on the skin to help make extra crispy crackling!

Roast in a preheated fan assisted oven at 220°C/gas mark 7 for 25 minutes before dropping the temperature down to 150°C fan/gas mark 2. Cook for a further 90 minutes. Rest for 20 minutes before removing the string and carving.