Belly in the air: Yotam Ottolenghi's porchetta recipe

Some dishes give me a certain sense of accomplishment every time I prepare them, the magnificent Italian porchetta being one. Master porchetta, and you're ready for the most wonderful pork roast: tender, flavorful, and bound by the crispiest cracker. Like all good things, however, achieving this requires a delicate balance of technique and patience, although it's well worth the effort. So there you have it, you have a porchetta feast, for when you have the gift of time and your loved ones to share it with, rolled up, roasted and ready to try.

Oregano Stuffed Porchetta with Pickled Shallots and Herbs (top photo)

This popular Italian import is a make-ahead project well worth the time and effort. Deeply flavorful pork and salty, crispy skin are the ingredients for a great meal, and plenty will be left over for delicious sandwiches. If you wish, ask the butcher to score the skin for you.

Preparation 20 mins Rest OvernightCook 3 hrsServes 6, with leftovers

For the stuffing2½ tsp toasted fennel seeds1 tsp black peppercorns2 tsp chilli flakes6 peeled garlic cloves15g peeled and coarsely chopped ginger2 lemons, zested finely grated, for 4 tsp, and pressed, to obtain 60ml30g of oregano, leaves picked (20g) 2 tablespoons of olive oilFine sea salt

For the pork belly1.8 kg of pork belly with skin2 tablespoons olive oil60g Dijon mustardButcher's twine

For the shallots and marinated herbs4 shallots (150g), peeled and thinly sliced¾ tsp caster sugar50g parsley, peeled and coarsely torn (35g)

Put all the ingredients for the stuffing in the lemon juice and oil bar In the small bowl of a food processor, add one teaspoon and three-quarters salt, and pulse until coarsely chopped.

Then, prepare the pork. Remove any string, then wrap the shorter end of the pork tightly around itself, so it looks like a Swiss roll - there should be no skin in the middle of the swirl, so unroll and cut off any excess of skin, if necessary. Place the pork flesh side down on a work surface and pat the skin dry with a paper towel. Using a metal skewer, lightly prick the skin at ¼ cm intervals, being careful not to pierce through to the flesh. Using a sharp knife, carefully slit the skin lengthwise 1/2 cm apart.

Turn the pork over and score the flesh diagonally 3cm apart being careful not to cut all the way down to the fat.

In a small bowl, mix together 1 tablespoon oil with the mustard and a teaspoon of salt, rub this into the pork flesh, then smooth the herb stuffing on top.

To roll the pork, start with the shorter end and roll it up tight again like a Swiss roll. Using a butcher's twine, tie the roll very tightly in the middle, then about 1 cm from each end. Tie the roll six more times, to give you nine ties in total, then place it on a wire rack in a baking dish. Pat the skin dry again, then refrigerate it overnight or up to two days (this helps the skin dry out and ensures it gets perfectly crisp when roasting, and also marinates the meat thoroughly).

Remove the pork dish from the refrigerator at least one hour before cooking, so that it comes to room temperature.

Heat the oven to 170C (150C fan)/325F/Gas 3. Rub the remaining tablespoon of oil and half a teaspoon of salt all over the skin, then roast for two and a half hours, turning turning the tray every hour so that it cooks evenly, by which time the skin should be lightly browned.

Turn the oven on to 220C (200C fan)/425F /gas 7 and ventilate the kitchen. Roast the roast for another 20 to 25 minutes, turning once halfway through, until the skin is browned, bubbling in spots, and crispy. Don't worry about possible smoke, as this is caused by fat dripping from the skin (if your oven is getting too smoky, however, take the pork dish out, let sit for 15 minutes, then return to the oven).

Meanwhile, prepare the pickled shallots. Combine the lemon juice, shallots, sugar and three-quarters of a teaspoon of salt in a small bowl. Lay out a bunch of parsley in a small bowl and put the shallots and their marinade juice on the side.

Place the porchetta on a board, cut into 2½ slices cm thick and serve with the salad bowl on the side.