SMENT: Porchetta

Don’t get me wrong, the Porchetta from SkinnyEntertaining makes a delicious and impressive Roast dinner when feeding a crowd.

But I think my favourite part is having the leftovers cold in sandwiches for lunch the next day

We also have tips for the perfect crackling x

Butterfly your rind on pork belly, starting from the centre and moving outwards to create one long piece of pork belly.
Evenly spread your stuffing mixture over the flattened out pork belly.
Roll your pork belly up tightly from one side to the other, you may find you have an overlap of rind – its best to cut this piece of rind off so that you dont have chewy rind in the middle of your Porchetta that wont crackle.
Your Porchetta is now ready to tie.

Take the meat that you want to tie and have thick butchers string on hand. You want to avoid thin string which will snap easily.
Tie your string around one end of your meat and holding the string in your hand, twist it twice to create a loop, then pass it over your meat. Pull the string left and right to tighten it.
Repeat this in 1 inch intervals until you reach the other end.Flip your meat over and measure out a double length of the string and cut it off the roll.
Take the end of the string and feed it through each loop, under over.
When you reach the end, flip your meat back over and tie it off, At this point you can neaten up your loops so they are even.

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