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Porchetta with sautéed potatoes

A home-style Porchetta with sautéed potatoes made with Olive Oil and Runny Honey. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2 tbsp
• 6 tbsp
• 6 tbsp

Method (preview)

1. 1

   5kg/11lb piece of pork belly - ask the butcher to remove the ribs and trim off

2. 2

   Preheat the oven to 230C/445F/Gas 8. Lay the pork belly skin-side down onto a clean flat surface.

3. 3

   Grease a large roasting tin with the remaining olive oil and place the pork in it.

4. 4

   Roast for ten minutes, then turn it over.

5. 5

   After 15 minutes, reduce the oven temperature to 150C/300F/Gas 2 and cover the meat with aluminium foil. (If you like the crackling very crisp, don't bother with the foil, but remember that the porchetta needs to be sliced thinly and crispy crackling will make this difficult.)

6. 6

   Remove the joint from the oven and coat with honey, drizzling some of the juices from the roasting tin all over it too.

7. 7

   If you are serving the porchetta immediately, place the roasting tin on the hob and stir with a wooden spoon, scraping up all the caramelised bits from the base of the tin, until the juices from the meat reduce and thicken slightly.

8. 8

   Slice the joint thinly and serve with the sauce.

9. 9

   Alternatively, leave the meat to cool and slice when needed.

10. 10

    It will keep for up to a week in the fridge.

11. 11

    For the sautéed potatoes, cook the potatoes in boiling salted water until tender, then drain.

12. 12

    Heat the olive oil in a frying pan and add the garlic and rosemary, followed by the potatoes.

13. 13

    Allow to colour on all sides over a fairly high heat, stirring now and again to prevent them sticking to the pan.

14. 14

    Season with salt and freshly ground black pepper and serve with the porchetta.