Guy Grossi shares his coveted Porchetta recipe fit for your family or intimate gathering.



Serves 12

100 g crustless sourdough, cut into small pieces

1 small clove garlic, roughly chopped 

pinch ground cloves 

1/4 teaspoon freshly grated nutmeg 

1/2 teaspoon ground star anise 

2 tablespoons chopped sage 

4 tablespoons chopped flat-leaf parsley

4 tablespoons grated Grana Padano

2 tablespoons olive oil, plus extra to drizzle

2 kg boned pork belly , preferably with loin attached

salt and cracked black pepper


Place the bread, garlic, spices, herbs, Grana Padana and olive oil in a food processor and process until well combined and the mixture clings together when pinched. Season with salt and pepper, then keep in the fridge until needed.

Lay the pork belly, skin-side down, on a chopping board. From one end separate the meat from the skin to about half way. Season the meat with salt and pepper and spread evenly with the bread mixture. Roll up the pork into a log, then fold over the skin to cover (we do this so the skin is not rolled into the centre of the porchetta).

Tie kitchen string around the pork at regular intervals to secure it firmly so the meat holds shape during cooking. Season the pork skin with salt and leave uncovered in the fridge for 24 hours to dry out the skin.

Preheat the oven to 180°C (fan-forced).

Place the pork on a wire rack in a roasting tin, seam-side down and drizzle with a little extra olive oil. Roast 2–21/2 hours or until the skin has a good crackle and the meat is soft and tender.

Remove from the oven and rest for 15 minutes before carving.