Porchetta, Italian herb and fennel roast pork

Steps

1. 1

   Preheat the oven to 220°C. Score the pork skin in a crosshatch pattern without cutting into the meat.

2. 2

   Mix the fennel seeds, rosemary, sage, garlic, lemon zest, salt, pepper, and olive oil. Rub this mixture all over the meat side of the pork.

3. 3

   Roll the belly up tightly with the skin on the outside, then tie it securely with kitchen twine.

4. 4

   Set the roast on a rack over a tray. Roast for 30 minutes to start crisping the skin, then lower the oven to 160°C and continue cooking for 2 1/2 hours.

5. 5

   Rest for 20 minutes before slicing. The skin should be crackling and the meat deeply juicy.