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Porchetta, crackling and nectarine relish on ciabatta

The crunch of pork crackling and the delicate sweetness of ripe nectarines, encased in a toasted roll. If only all sandwiches were like this.

By Emma Knowles & Lisa Featherby
  • 40 mins preparation
  • 2 hrs cooking plus pickling, resting
  • Serves 8
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Porchetta, crackling and nectarine relish on ciabatta
You'll need to begin this recipe 2 days ahead.


  • 1.5 kg piece boneless pork belly
  • 1 tbsp finely chopped rosemary
  • 2 garlic cloves, crushed
  • 1 tsp coarsely cracked black pepper
  • 1 tsp coarsely crushed fennel seeds
  • 1½ tbsp sea salt
  • 50 ml olive oil, for drizzling
  • 200 ml dry white wine
  • 8 ciabatta rolls, split
  • To serve: aïoli, wild rocket and thinly sliced nectarine
Nectarine relish
  • 1 tbsp olive oil
  • 1 Spanish onion, diced
  • 2 garlic cloves, finely chopped
  • 1 tsp fennel seeds
  • 8 nectarines, cut into thick wedges
  • 60 gm caster sugar
  • 2 tbsp red wine vinegar
  • Juice of 1 lemon
  • 1 fresh bay leaf
  • 1 rosemary sprig


  • 1
    For nectarine relish, heat oil in a large saucepan over medium-high heat, add onion, garlic and fennel seeds and stir occasionally until tender (4-5 minutes). Add remaining ingredients, season to taste, bring to the simmer, reduce heat to medium and stir occasionally until thick and jammy (15-20 minutes). Transfer to a sterilised container and refrigerate to pickle before using (2 days). Makes about 500ml. Nectarine relish will keep refrigerated for 1 month.
  • 2
    Preheat oven to 220C. Place pork belly skin-side up on a work surface and score skin in a cross-hatch pattern. Combine rosemary, garlic, pepper and fennel seeds with half the sea salt in a bowl then spread evenly over pork belly. Drizzle skin with oil and scatter with remaining sea salt, massaging into the incisions. Place in a roasting pan, add wine, roast until crackling starts to form (30-40 minutes), reduce temperature to 160C and roast until cooked through (1 hour). Rest for 20 minutes then thickly slice.
  • 3
    Spread ciabatta rolls with aïoli and nectarine relish, top with pork, crackling, rocket and nectarine slices and serve.


Drink suggestion by Max Allen: Fruity young red barbera.