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FROM @BLUEGOOSEFARM RIGHT TO @RIZZOSHOUSEOFPARM ME AND CHEF KEV ARE MAKIN MY FAVOURITE SALAD AND A PORCHETTA SO JUICY ON THE INSIDE CRISPY ON THE OUTSIDE JUST LIKE ME!!

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SPREAD INGREDIENTS:
Scallions, chopped
Curly Parsley, chopped
Rosemary
Sage
Olive Oil

PORCHETTA INGREDIENTS:
Pork Belly
Brandy
Orange zest
Red pepper powder

SALAD INGREDIENTS:
Red Onions, chopped,
Green Olives, chopped
Celery, chopped
Frisee, chopped
Scallions, chopped
Lettuce, chopped
Fennel, chopped
Finnochio, chopped
Olive oil
Vinegar
Maldon salt

COOKING METHOD:
1. For the green garlic, chop all the herbs and place into a food processor with olive oil and pulse until fully incorporated.
2. Deeply score the pork belly on the inside with cuts roughly two inches apart and about an inch deep.
3. Spread the green garlic across the whole pork until fully covered along with a lashing of brandy, orange zest, and a dusting of red pepper powder.
4. Roll the pork belly up as tight as possible. Tie together with butcher's twine every 2-3 inches.
5. Place the pork in a roasting pan on top of the fennel and green garlic then bake in a 350F oven for 45-60 minutes. Once crispy, turn the temperature to 500F and roast until golden brown and crispy.
6. Rest for at least 1 hour before slicing and serving.
7. For the salad, chop up the vegetables and toss in a large bowl with olive oil and vinegar.

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