Porchetta Stuffing

Ingredients

50g unsalted butter
200g bacon cut into 3cm batons
2 garlic cloves grated
1 red onion finely diced
1 small bulb of fennel finely diced
1 tsp fennel seeds, coriander seeds, carraway seeds, cumin seeds. Toasted and crushed
400g panko breadcrumbs
1 bunch of parsley chopped
1 bunch of oregano chopped
60g parmesan grated
80ml olive oil

Method

Fry the bacon until the fat has rendered, add the olive oil, garlic, red onion, fennel and gently cook until soft, do not brown.

Take off the heat and add the butter, seeds, panko, parsley, oregano, parmesan. Mix well and stuff the pork belly