• 1 piece of 2.5 kg fresh pork belly, skin on
  • 2-3 teaspoons salt

Herb paste

  • 3 sprigs fresh sage
  • 3 sprigs fresh rosemary
  • 12 garlic cloves
  • 2 tablespoon fennel seeds, lightly toasted
  • 2 tablespoons black pepper corn, lightly toasted
  • zest of a lemon
  • 50ml olive oil
  • 2 teaspoons salt

Parsley and capers sauce

  • 80g parsley leaves
  • 50g capers, rinsed
  • 125ml extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon water
  • 1 teaspoon chilli powder

Herb paste

  1. Process rosemary, sage, garlic, lemon zest, salt, and toasted fennel seeds and black pepper in a food processor. Add oil and pulse until it forms a paste. Set herb paste side.

Pork roll

  1. Remove ‘excess’ meat from pork belly to get a flat, even piece of meat.
  2. Rub herb mixture on belly flesh and on the excess pieces of meat.
  3. Arrange meat pieces in middle of belly and roll into a tight log.
  4. Tie up roast with butcher’s twine, working from outermost strings towards centre.
  5. Rub salt on skin.
  6. Cover with plastic wrap and refrigerate at least 8 hours, preferably overnight.
  7. Remove pork roll from refrigerator about 1 hour before roasting.
  8. Pat dry pork roll and place in preheated 140°C oven. Roast until internal temperature reaches 60°C, about 1.5–2 hours, or until skewer inserted into pork shows little resistance. Baste pork roll with pan drippings every half hour.
  9. Increase oven temperature to 220°C and continue roasting until skin becomes crisp and blister, about 20 minutes. Internal temperature should be 66°C for medium well-done.
  10. Transfer to a cutting board and let rest 15 to 30 minutes.

Parsley and capers sauce

  1. Blend all ingredients till mixture forms a smooth paste.