Dan and Steph
5 from 1 vote


  • 2-3 kg SunPork Fresh Foods Pork Belly, rind on
  • 2 packs Three Aussie Farmers Farmhouse Style Pork Sausages, casings removed
  • 1 tbs Fennel seeds
  • 1/2 cup Fresh flat leaf parsley
  • 10 sprigs Thyme leaves
  • 4 tbsp Extra virgin olive oil
  • 1 Zest of lemon
  • 1/4 cup Flaked sea salt
  • 5 slices Mortadella
  • 1.5 metres Butchers' twine

Fennel Apple Salad

  • 1 Fennel bulb
  • 2

Juice of 2 lemons & zest of 1

  • 1/4 cup Extra virgin olive oil
  • 2

    Granny Smith apples

  • 1 tbs Fresh chives, chopped
  • 1 tbs Fresh parsley, chopped
  • 1/4 cup Toasted pine nuts
  • 1/4 cup Freshly shaved parmesan
  • Pinch salt & pepper


  • Porchetta – a day prior – take your pork belly out of the packaging – Pat pork belly rind dry and score in 1cm intervals using a sharp knife – place in fridge overnight to dry out
  • Pre-heat Weber Traveller to 250⁰C
  • In a bowl combine fennel, parsley, thyme, sausage meat, 2 tbs olive oil, lemon zest then squeeze together well
  • Place pork belly rind side down and spread stuffing mix over the meat, leaving a 2cm border around the edges – then lay over mortadella slices
  • Roll tightly and truss with butchers' twine. – Watch Dan & Steph's video on 'How to Truss a Porchetta' for best tips on how to truss a pork belly
  • Rub a generous amount of olive oil & flaked sea salt into the skin & cuts
  • Place pork into an oven dish and roast in the Weber Traveller for 30 mins or until you get a good crackle all over – leave it until you do – once crackle is there – Reduce temp to 150⁰C and cook for a further 1 hr 30 mins – 2hrs or until internal temp reaches 75⁰C
  • Remove from the Weber Traveller & rest for 30mins before slicing
  • Fennel salad – In a bowl, combine the lemon zest and juice. Slowly whisk in the extra-virgin olive oil. Season the vinaigrette with salt and pepper
  • Remove the cores from the fennel bulbs and shave thinly on a mandolin
  • Peel and core the apple and shave thinly on a mandolin
  • Toss the shaved fennel and apple with the chives, parsley, parmesan, pine nuts and vinaigrette. Season with salt and pepper.
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