2 kilogram boned pork belly, skin on (or use two 1 kilogram pieces)
kitchen string for tying roast
1 tablespoon olive oil
1 tablespoon ground fennel
small handful each rosemary and sage leaves, finely chopped
finely grated zest 1 large lemon
2 cloves garlic, crushed
1 teaspoon caster sugar
1 teaspoon sea salt
½ teaspoon ground pepper
½ teaspoon chilli flakes
Preheat the oven to 150°C fan bake.
Rub: Stir all the ingredients together in a bowl then rub the paste evenly over the pork, meat side only.
Roll up the pork and tie at 3cm intervals with kitchen string. Place in a shallow roasting dish, rub the skin with olive oil and season generously with salt. Roast for 1½ hours or until the juices run clear when a skewer is inserted into the centre. Transfer to a plate and tip the pan juices into a small bowl. Wipe out the roasting dish and place the pork back in.
Turn the oven to grill.
Have the rack set 3 rungs below the grill. Place the pork under the grill until the skin is puffed and crisp, turning it to grill all sides. Watch it like a hawk as it can catch and burn in seconds.
Rest the pork for at least 20 minutes before carving. Tip any resting juices into the pan juices, reheat and serve alongside.