porchetta

  • 2 tablespoons fennel seeds
  • 2 tablespoons rosemary leaves 
  • 2 tablespoons marjoram or oregano leaves 
  • 1 tablespoon finely grated lemon rind 
  • 2 tablespoons caster (superfine) sugar 
  • 1 tablespoon sea salt flakes 
  • 1 teaspoon cracked black pepper 
  • 3kg boneless pork loin, belly piece attached, skin on
  1. Place the fennel seeds in a small food processor and process until finely ground. Add the rosemary, marjoram, lemon, sugar, salt and pepper, and process until finely chopped. Using a  meat tenderiser, pound the pork skin for 3 minutes, then score the skin at 1cm intervals. 
  2. Turn the pork and spread the herb mixture on the meaty side. Refrigerate, skin-side up, on a baking tray lined with non-stick baking paper for at least 2 hours or overnight. Preheat oven to 250°C  (475°F). Tuck the pork under itself and tie loosely with kitchen string. Roast for 30–35 minutes or until the skin has crackled. 
  3. Reduce the heat to 120°C (250°F) and roast for a further 2 hours or until the pork is just cooked through. Thinly slice the pork to serve. Serves 6–8
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