Porchetta

Pat the pork belly dry using paper towel, and then score the skin side of the pork belly. Use a sharp knife and cut in straight lines following the length of the belly, being careful not to cut into the meat. Space the cuts about 0,5 cm apart.

Spiced Apple & Raisin Purée

Combine the apple, water, raisins, cumin, and aniseed in a small pot. Simmer gently until the apple softens and most of the water evaporates. Blitz the mixture with a hand blender into a smooth purée, and then season with salt and pepper to taste; set aside to cool.

Porchetta cont. 

Place the pork belly skin-side down on a clean surface. Cut even pieces of butcher’s string (they should be long enough to secure a knot when the pork is rolled) and align it with the grooves in the skin. Spread the apple purée evenly over the meat. Starting from a short end, roll the belly, keeping the filling secure. Tie the roll tightly, ensuring each piece of string is properly knotted.

Rub the skin generously with flaky sea salt and place the roll, uncovered, in the fridge overnight to dry out the skin for crispy crackling.

The next day, preheat the Instant Vortex Air Fryer Oven to 160 º C on the roast setting – this enables the rotisserie function.

Brush off any residual salt with paper towel and place the porchetta onto the rotisserie spit fork accessory. Place into the air fryer oven and roast for 30 minutes, then increase the temperature to 180 °C and roast for an additional 30 minutes. Check the internal temperature – it should read between 75 °C and 80 °C when ready.

Allow the pork to rest for 10–15 minutes and then slice and serve.