Porchetta with Maple Carrots, Maple Fennel and an Orange Salad

For the porchetta

• half a pork belly with the skin on
• 1 bunch of rosemary
• 1 head of garlic
• 1 bunch of flat leaf parsley
• olive oil
• salt and pepper

For the maple carrots

• 1 bunch of carrots
• olive oil
• salt and pepper
• 1 bottle of pure Canadian maple syrup
• butter
• rosemary stalks (from the bunch)

For the maple fennel and orange salad

• 2 heads of fennel
• 4 oranges
• 2 lemons
• salt and pepper
• maple syrup (from the bottle used in carrots)

For the dressing

• roasting juices from the porchetta
• maple vinegar
• mustard
• chopped parsley (from the bunch)
• olive oil

To make the porchetta

1. Scour the skin on the porchetta and season heavily with fine salt. Leave for a minimum of 20 minutes.
2. Blitz the garlic, rosemary, and parsley stalks until smooth, then season with salt and pepper.
3. Spread the herb mix on the inside of the pork belly and roll.
4. Tie the rolled porchetta and massage a little oil onto the skin. Place in the oven at 190°C for 25 minutes, then reduce to 180°C and cook for approximately another hour. Remove and let rest.

To make the maple carrots

1. Peel the carrots and place them on a tray with olive oil, seasoning, and rosemary stalks. Cook at 180°C until tender.
2. Add the maple syrup and a knob of butter for the last 10 minutes to colour.

To make the maple fennel and orange salad

1. Thinly slice the fennel, then add the orange zest and segments, juice from the orange skin, and lemon juice.
2. Season with salt, pepper, and maple syrup. Leave to marinate for 20 minutes.

To make the dressing

1. Make a loose dressing with the porchetta roasting juices using maple vinegar, mustard, chopped parsley, and olive oil. Serve alongside.