Equipment
You'll need unwaxed kitchen string.
Ingredients
• 1.6kg boned and rolled pork shoulder
• 2 teaspoons fennel seeds
• 2 teaspoons coriander seeds
• 1 teaspoon black peppercorns
• 1 teaspoon dried chilli flakes
• 2 teaspoons sea salt
• 4 garlic cloves, crushed
• 1 tablespoon finely grated lemon rind
• 2 tablespoons olive oil
Method
1. Preheat oven to 160°C/140°C fan-forced. Remove pork from netting and unroll. Place on a board. Pat dry with paper towel. Re-roll pork. Tie with kitchen string at 3cm intervals to secure. Using a mortar and pestle, crush fennel seeds, coriander seeds and peppercorns. Transfer to a bowl. Stir in chilli, salt, garlic, lemon rind and oil. Rub fennel mixture over pork. Place pork on a wire rack in a large roasting pan.
2. Roast for 2 hours 30 minutes. Increase heat to 220°C/200°C fan-forced. Cook for 20 to 30 minutes or until crackling is golden and crisp. Cover loosely with foil. Rest for 20 minutes. Slice. Serve.
