Porchetta with Macadamia & Cherry Filling

Directions

1. Allow your pork belly to come to room temperature at least 30 minutes before cooking. Preheat oven to 230°C fan forced.
2. Blend the parsley, garlic, macadamias and olive oil into a rough paste using a small blender (or large mortar and pestle). Transfer paste to a small bowl and add 1 ½ tbsp of the Crunchy Pork Crackling Rub, the lemon zest and the dried cherries to make your filling.
3. On a large, flat, clean surface, lay your strings out with 5cm between each. Lay the pork belly skin-side down on top of the strings, with the widest side facing you.
4. Score the flesh so that the filling can seep into the meat more easily. Spread filling all over the flesh in an even layer. Scatter with extra dried cherries, if you like.
5. Slowly roll the top end of the pork belly into its middle, rolling toward you until it forms a roll or log shape. Tie the middle piece of string around the porchetta, securing with a tight knot. Continue tying up the remaining strings.
6. Place porchetta seam side down on top of a roasting rack onyour baking tray.
7. Rub the outside of the porchetta with 2 tbsp of Crunchy Pork Crackling Rub.
8. Place in oven on middle rack and roast for 30 minutes at 230°C. After 30 minutes, reduce the oven temperature to 180°C and roast for a further 60 minutes (for 2.2kg porchetta) or 70 minutes (for 2.5kg porchetta).
9. Remove from oven and rest the porchetta for 20–30 minutes. Cut and remove the kitchen string before slicing and serving.