Head Butcher and Co-owner of Meatsmith, Troy Wheeler, knows a thing or two about prepping and cooking the perfect Christmas roast! Since 2015, Troy and his partner Chef Andrew McConnell have been running Meatsmith, a Melbourne based butcher, providore and wine merchant with four locations in Fitzroy, St Kilda, Balwyn and Brighton, providing exceptional quality products and service to their loyal clientele. In this step-by-step guide, Troy shows us how to roll pork belly to make a delicious roast porchetta for Christmas.

1. Use a sharp knife to carefully cut through the middle of the pork belly, pulling the meat away from the layer of fat as you go.

2. When you reach the other end, do not cut all the way through. Lay the butterflied pork belly flat and set out all the stuffing ingredients before you start filling the pork.

3. Spread the confit garlic over the pork first so you can evenly scatter over the other stuffing ingredients without clumping. Make sure to cover the entire surface of the pork, so the stuffing is even and to get that lovely swirl when sliced.

4. As you roll the pork, pull it towards you to tuck and roll tightly.

5. To ensure you don’t waste all your good work rolling tightly, start trussing from one end and work towards the middle. Repeat at the other end.

6. Sprinkling the skin with salt helps absorb moisture to dry it out and reach crackling heaven!