Directions:

1. Place pork onto a board. Using a sharp knife, score the pork rind at 1-centimetre intervals. Turn pork over and using a small knife, prick 20 small holes into the meat (this helps infuse the flavours).

2. Preheat oven to 240°C. Heat a small non–stick frying pan over medium heat. Add fennel seeds and roast until fragrant. Transfer to a mortar and pestle or food processor. Add garlic, salt, herbs, chilli flakes, lemon rind and 1⁄4 cup oil. Pound or pulse until it forms a rough paste.

3. Evenly rub herb paste over the meat-side of the pork. Tightly roll the pork from the longest side and tie at 2–centimetre intervals to form a roll.

4. Rub pork rind with oil then liberally rub with sea salt. Place pork on a rack in a large roasting pan. Roast for 40 minutes or until skin is golden and crackled. Reduce heat to 160°C and roast for 1 hour 30 minutes or until pork is just cooked through. Remove and rest for 10 minutes. Remove string. Serve pork with roasted apples and potatoes.

Note:

For extra crisp crackling, the day before you cook the pork, pat the rind dry with paper towel, place pork rind–side up, uncovered on a rack on a tray in the fridge and leave it overnight. Stand for 20 minutes at room temperature and dry with paper towel before roasting.