To start, leave your pork belly on a plate, skin side up, in the fridge overnight to dry out.

Add a thick layer of salt onto the skin and leave it for 30 mins on your bench. Water will be drawn out. Wipe away salt and dry the skin again with paper towel.

Turn the pork belly over and cover the flesh side very generously with fennel, orange zest, salt and pepper. Firmly roll up and tie into a roll using strong kitchen twine. Stuff any filling that falls out back in.

Drizzle the skin with olive oil and season with salt. Roll onto your seasonings that might’ve fallen out to pick them up.

Place porchetta directly onto your oven rack with a tray or dish underneath on 220c fan-forced. Cook for 1 hour then turn heat down til 170c fan-forced for a further 30 or so minutes, until the porchetta’s internal temp is over 70c.

Rest for 10 then slice and serve!