Porcetta

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.