The showstopper : Rhubarb-stuffed porchetta

Serves 4-6

• 4 tbsp olive oil
• 1 onion
• 1 small handful thyme
• 2 tbsp honey
• 0 2 cm piece ginger
• 50g fresh breadcrumbs
• 500g rhubarb
• 0 freshly ground black pepper
• 2.25g pork belly

Step 1
Heat 1 tbsp of the oil in a small frying pan.

Step 2
Add the onion and cook for 5 minutes until completely soft.

Step 3
Tip the cooked onion into a bowl with the thyme, honey, ginger, breadcrumbs and rhubarb, season and mix well until combined.

Step 4
Using a sharp knife or a clean Stanley knife, score the pork belly skin at 2cm intervals, then rub 1 tbsp sea salt over the top.

Step 5
Turn the belly over and season a little more, then lay the stuffing down the middle lengthways.

Step 6
Roll tightly and secure soundly with kitchen string.

Step 7
Put the pork on a wire rack in a roasting tin, then pop it in the fridge, uncovered, for a few hours or preferably overnight, so that the skin dries out, the meat takes on the stuffing flavours and any liquid pools in the roasting tray, away from the piece of pork.

Step 8
Set the oven to 220C/425F/gas mark 7.

Step 9
Rub the pork with the remaining oil and a little more sea salt.

Step 10
Roast in the centre of the oven for 30 minutes.

Step 11
Turn the oven down to 180C/350F/gas mark 4 and continue cooking for 2–2½ hours.

Step 12
If the skin hasn’t crisped enough by then, turn the oven back up to 220C/425F/gas mark 7 and crisp the skin for another 20 minutes, taking care to not burn it.

Step 13
Remove the meat from the oven and leave the joint to rest in a warm place for 15 minutes or so before carving.