Place the sourdough, garlic, spices, herbs, olive oil, and Parmigiano Reggiano in a food processor and pulse until well combined and mixture clings together when pinched. Season with salt and pepper, and keep in the fridge until needed.

Lay the pork belly out skin side down. Starting at one end, separate the skin from the meat to about half way, leaving the meat attached to the rest of the belly.

Season the meat with salt and pepper and spread the bread paste evenly over it. Leaving the separated skin behind, roll the pork meat over itself into a log, then fold the skin over to cover. This is done so that the skin is not rolled into the center of the porchettta.

Cut 4 pieces of butcher’s twine, each long enough to tie around the pork roll. Lay the twine on a work surface at even intervals and place the rolled pork on top.

Bring up each piece of twice and tie a knot to secure the pork firmly, so that it will hold its shape during cooking.

Season the pork skin with salt and leave uncovered in the fridge for 24 hours to dry out the skin.

Pre heat a fan forced over to 170ºC. Place a wire rack inside a roasting tray, place the pork roll on the rack, seam side down, drizzle with olive oil and cook for 2 hours 30 minutes until the skin is crackling and the meat is soft and tender.

Notes:

Preparation:

- The pork needs to be seasoned and dried in the fridge overnight.
- Blend the bread mixture in two or more batches so it forms a good consistency.

Tips:

Ask for a wide, flat piece of pork belly if possible, which will make it easier to roll.