A fennel-and-herb-packed rolled pork roast with crackling skin. Impressive for a gathering and great sliced for sandwiches after.
Ingredients
- 3–4 lb pork shoulder or belly-and-loin, butterflied
- 4 garlic cloves, minced
- 2 tbsp fennel seed, toasted and crushed
- 2 tbsp chopped rosemary
- 1 tbsp chopped sage
- Zest of 1 lemon
- 2 tbsp olive oil, salt, pepper
Instructions
- Mix the garlic, fennel, rosemary, sage, lemon zest, oil, salt, and pepper into a paste.
- Spread the paste over the butterflied pork, then roll tightly and tie with twine at 1" intervals.
- Roast at 325°F for about 2.5 hours, then raise to 450°F for the last 20–30 minutes to crisp the skin.
- Rest 20 minutes, then slice into rounds.
Make-Ahead & Storage
Freeze sliced with juices up to 3 months. The crackling softens on reheating, but the meat stays excellent — crisp fresh skin is a same-day treat.
Notes
Toasting the fennel seed first deepens the flavor. Score the skin and dry it well for the best crackling.