Ingredients for Porchetta With Roasted Potatoes

• 1 tablespoon plus 1 1/2 teaspoons fennel seeds

• 6 garlic cloves, finely chopped

• 80g roughly chopped fennel fronds (from one bulb)

• 1 tablespoon plus 1 1/2 teaspoons kosher salt, plus more for seasoning

• 1 1/2 teaspoons freshly ground black pepper

• 2 matskedar extra jungfruolivolja

• 2.5kg pork belly with skin attached

• 1.6kg boneless pork loin with fat cap

• 1.4kg fingerling potatoes

• 1 large rosemary sprig

• Butcher's twine, large roasting pan

Preheat oven to 177°C and position rack in the lowest position.

Toast fennel seeds in a small skillet over high heat until fragrant, about 2 minutes. Transfer to cutting board along with garlic, fennel fronds, salt, and pepper and finely chop together. Transfer mixture to a small bowl and stir in oil.

Lay pork belly on cutting board, skin side down. Holding a large sharp knife parallel to the cutting board, split the belly in half, being careful not to cut all the way through the opposite end. Open the split belly like a book and spread fennel-garlic mixture all over. Place pork loin at the end of the skinless side of the belly, and tightly roll the belly around the loin, forming a roast. The skin should almost wrap the roast completely. Using butchers' string, tightly tie the roast at 1-inch intervals.

Transfer the porchetta to a large roasting pan and roast for 1 1/2 hours. Remove the pan from the oven and add the potatoes and rosemary. Season with salt and toss the potatoes in the pan juices to coat. Roast until an instant-read thermometer inserted into the centre of roast registers 74°C and potatoes are tender, about 2 hours more.

Let the porcetta rest for 20 minutes before slicing.

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