- 1.5kg OTWAY boned pork shoulder or leg, with skin on. (Ask butcher to butterfly the meat for rolling, or follow the instructions below)
- 1 tablespoon fennel seeds, toasted
- 1 tablespoon chopped sage
- ¼ cup rosemary leaves
- ½ bunch flat-leaf parsley, leaves picked
- 4 garlic cloves
- zest of an orange
- 2 tablespoons sea salt
- 2 tablespoons extra virgin olive oil
- freshly ground pepper
Otway boned pork shoulder
Score the skin at 1cm intervals. Place the pork skin side up on a wire rack over the sink and pour over boiling water. Pat dry with paper towel. Transfer the pork skin side up on a rack over a tray and place in the fridge, uncovered, overnight, or at least 1 hour, as this helps the skin to dry out.
Remove the pork from the fridge 30 minutes before cooking. Preheat the oven to 150°C (fan-forced 130°C).
Using a food processor, blend the fennel seeds, herbs, garlic, orange zest, ½ teaspoon salt and half the oil until a coarse paste forms.
Place the pork skin side down on a board. To butterfly, using a sharp knife, starting from the centre, slice horizontally, through the middle of the meat towards the outside stopping 2cm before reaching the outside. Repeat on the other side. Open out the cut sides, like a book.
Evenly spread the herb paste over the meat. Season with pepper. Starting at one of the cut ends, roll up to enclose, with the skin side up. To secure the roll tightly, tie with kitchen string along the length of pork. Rub with the remaining olive oil, then rub generously with the remaining salt. Transfer to a roasting dish. Roast for 2 ¼ hours. Increase oven to 220°C, and roast a further 15 minutes, or until the skin crackles and the pork is just cooked, the juices will run clear when a skewer is inserted in to the centre of meat. Rest for 15 minutes in a warm place before carving.
Alternatively, cool to room temperature and place in a seal container in the fridge overnight. To serve, thinly slice the cold meat. It’s perfect for a sandwich, a picnic or with a salad.
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