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Ingredients
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Porchetta
Peperonata
Celery Salad
Method
Preparing Porchetta
- 1
Season the Pork
Preheat your oven to 220°C (428°F). Score the skin of the pork belly and rub it with a mixture of fennel seeds, garlic, rosemary, salt, black pepper, olive oil, and lemon zest. Make sure to get the seasoning into the scored skin.
- 2
Roll and Tie
Roll the pork belly tightly and tie it with kitchen twine at 1-inch intervals to hold its shape during cooking.
- 3
Roast
Place the rolled porchetta in a roasting tray and roast in the oven for about 3 hours or until the internal temperature reaches 70°C (160°F) and the skin is crispy. Let it rest for 20 minutes before slicing.
Making Peperonata
- 4
- 5
Add Flavorings
Stir in minced garlic, red wine vinegar, honey, salt, and black pepper. Cook for another 5 minutes, stirring occasionally until everything is well combined.
Preparing Celery Salad
- 6
Mix Ingredients
In a large bowl, combine thinly sliced celery, chopped parsley, lemon juice, olive oil, salt, and black pepper. Toss well to ensure everything is coated.