From the Deli Kitchen: The Slow-Cooked Porchetta

From the Deli Kitchen: The Slow-Cooked Porchetta

There’s something deeply satisfying about the slow rhythm of a Sunday roast. The sound of crisping fat, the smell of garlic and herbs filling the house, and that anticipation of carving through tender meat with perfect crackling.

At Blackwell & Co., we’ve spent years perfecting the art of roasting — taking humble cuts and treating them with the time and care they deserve.

This week in our kitchen, it was all about a rolled pork belly porchetta.

Porchetta is one of those dishes that rewards patience.
We start with rolled Dingley Dell pork belly, layered with aromatic stuffing and tied tight. The magic, though, begins the day before — drying out that glorious skin overnight in the fridge. It’s the key to shattering crackling.

The Blackwell Method:

• Begin by blasting it at 220 °C for 35 minutes to puff up the skin.

• Drop the heat to 140 °C and slow-roast for 4½ hours with a splash of stock in the tray to keep things juicy.

• Once tender enough to pull apart with tongs, it rests — quietly — while the fat settles.

• And finally, a 10-minute blast at 240 °C before serving brings that glorious, glass-like crackling back to life.

The result? Melt-in-the-mouth pork wrapped in golden armour.
Serve it simply with roasted apples, fennel, and a spoon of salsa verde to cut through the richness.