This Italian-style roast pork makes the perfect Sunday lunch. If you have time, start this recipe a day ahead and allow your pork to marinate with the herb mix over night for a more flavourful result.
Preheat the oven to 160C
Pat the pork shoulder dry with a paper towel,then score the the skin across vertically with a sharp knife 1cm apart.
Place the ground fennel seeds and black pepper in a medium sized bowl with the rosemary, sage fennel tops, lemon zest, chilli flakes, anchovies and capers. Mix well to combine.
Evenly rub the herb mix over the meat side of the pork shoulder and season well with salt.
Roll the shoulder as tightly as as you can into a log, and then tie it together with kitchen twine.
Place the pork on a cake rack in a roasting tray filled with 2 centimetres of water. Place in the preheated oven to cook for 1 1/2 hours.
Raise the oven temperature to 180C to cook for a further hour, basting the skin every 20 minutes with the pan juices. The skin will start cracking during this time so take care that it does not burn.
Remove the pork from the oven and rest in a warm place for 15-20 mins. The porchetta is best served within an hour, after it has rested.
Transfer the pork shoulder to a chopping board, carefully cut rounds and serve with your favourite sides.
1.8 kg Pork Sirloin Roast
1/4 cup Fresh Rosemary finely chopped
1/4 cup fresh sage finely chopped
4 fennel tops finely chopped
1 Lemon zest of
5 Garlic Cloves peeled and finely chopped
1 1/2 tbsp flaky sea salt
1 1/2 tbsp Farro whole fennel seeds lightly toasted and crushed
3/4 tsp dried chilli flakes
1 tbsp Farro black peppercorns crushed
2 anchovy fillets finely chopped
1 tbsp Capers finely chopped
kitchen twine to tie the pork