Crackling Wrapped Roll of Roast Pork

Serves 8

Time 2 hours 30 minutes

Ingredients

1.8-2kg pork loin (ask your butcher to bone the loin & keep enough belly flap to wrap around the meat and make a roll) 

2 tbsp salt

1 tbsp freshly ground black pepper

1 garlic clove, minced 

¼ cup fresh thyme leaves, finely chopped 

1 tbsp fresh sage leaves, finely chopped 

½ cup parsley, finely chopped 

1 large stem rosemary, leaves finely chopped 

1 tsp ground fennel

2 tbsp extra virgin olive oil

To serve (optional)

Fresh bread

Mayonnaise 

Salsa with cucumber, red onion and your favourite herbs

Kachumber

2 cups cucumber, chopped

2 cups firm fresh tomato, chopped

½ red onion, finely diced

½ tsp cumin powder

1 tbsp fresh lemon juice

½ cup fresh coriander, chopped

Salt & pepper, to taste

Method

Open out the pork loin & lay it, skin-side skin side up and score the skin with a sharp knife. Flip so that it is skin-side down on your work surface. 

Rub in 1 tablespoon of the salt & all of the pepper, thyme, rosemary, sage, ground fennel and garlic. 

Roll the loin into a log shape & tie securely with butcher’s string at 5 cm intervals.

You can prepare the pork to this stage up to two days in advance. The herbs & seasoning will permeate the flesh & add extra flavour.

Coat the outside of the pork with oil and season with the remaining salt. 

220C Rotisserie + fan grill function for 25 minutes. Turn the heat down to 175C and continue cooking for 1 – 1.5 hours or until the internal temperature reaches 72C. 

Allow the pork to rest for half the cooking time. 

Slice the pork and serve in bread with mayonnaise and fresh salsa.