Slow roast porchetta recipe - Recipes - BBC Good Food

Start the day before if possible, otherwise prep in the morning. Fry the onion and garlic in 2 tbsp of oil and season. When soft, stir in 1 tbsp of the fennel seeds, 2 tsp of the ground cloves, the bay leaves and rosemary and let them cook for 1 minute. Cool.

Lay out the pork, fat side down. Spread the cooled onion mixture over the meat massaging it in nicely. Roll it up from the short end and tie with string to secure. Rub in 1 tbsp oil, and the remaining fennel seeds and ground cloves. Cover and chill for up to 24 hours.

On the day, take the pork out of the fridge at least 1 hour ahead of time to allow it to come to room temperature. Heat the oven to 180C/fan 160C/gas 4. Cook for 3 hours on a lower shelf, uncovered.

Allow to rest, covered and in a warm place, for 20 minutes, then slice.