This Italian delicacy is traditionally made with suckling pig but that’s not essential - pork belly will work perfectly.
If you’re not happy with your crackling you can give it a blast of direct heat - use tongs to make sure it doesn’t burn.
Place the fennel seeds, chilli flakes, garlic cloves, herbs, salt, pepper and white wine in a pestle and mortar or food processor and grind/blitz to a paste.
Place the pork belly skin-side down and lay the loin across the width. Trim the loin down to size so it rolls up neatly. Lightly score the belly flesh in a 2cm diagonal pattern and massage the stuffing paste into the belly and loin then place the loin back onto the belly. Roll up tightly, tie up with butcher's string and leave uncovered in the fridge overnight.
Place all of the vegetables, garlic and fennel seeds into a roasting tray with the olive oil. Add the porchetta on top of the veg and cook in your EGG until the internal temperature reaches 55˚C (around 3 hours) then turn the temperature of the EGG up to 220˚C until the fat is crisp and the internal temperature of the pork reaches 74˚C. Rest for 30 minutes.
While the pork is resting pour some of the excess fat from the vegetable and roast for a further 20 minutes until caramelised. Just before serving stir through the chopped green herbs.