Porchetta with Sage and Fennel

Ingredients

• 3 kg pork loin with skin, boneless
• 4 tbsp fennel seeds, crushed
• 2 tbsp dried sage
• 1 tbsp chilli flakes
• 1 tbsp black pepper, coarsely ground
• 8 garlic cloves, finely grated
• Zest of 2 lemons, finely grated
• 3 tbsp olive oil
• 2 tbsp flaky salt
• Butcher's twine

Method

1. 1Score the skin with sharp cuts every 1 cm. Flip and open the meat like a book. Mix fennel seeds, sage, chilli, pepper, garlic, lemon zest and olive oil. Rub all over the inside.
2. 2Roll up and tie with twine every 3 cm. Rub the salt into the skin. Refrigerate uncovered for 12–24 hours (dries the skin).
3. 3Preheat the oven to 250 °C. Roast for 30 minutes until the skin blisters. Reduce to 160 °C and roast for a further 2.5 hours (core temperature 68 °C).
4. 4Rest for 20 minutes. Slice with a sawing motion through the crackling. Serve with salsa verde and roasted potatoes.