PORCHETTA CASTELLI ROMANI (ROMAN CASTLES PORK)
Begin this recipe 1 day ahead. You will need kitchen string.
2 large garlic cloves, crushed 2 tbs cracked black peppercorns 6 rosemary sprigs, leaves picked, finely chopped 1 bunch sage, leaves picked, finely chopped 4.7kg pork loin (belly attached, skin on), skin scored horizontally at 1cm intervals 100ml extra virgin olive oil
Combine garlic, pepper, rosemary and sage in a bowl and set aside.
Lay the pork, skin-side down, on a clean work surface, with a long edge facing you (the larger strip of loin will be attached at one end). Using a sharp knife, remove the last 10cm of meat from the non-fleshy end of the loin to leave a strip of skin. Place cut strip of flesh alongside the loin flesh. Rub the rosemary mixture all over the pork meat but not skin and scatter with 3 tsp salt flakes. Starting
from the fleshy loin end, roll up as tightly as possible, until the meatless piece of skin meets the loin end. Use kitchen string to tie firmly at 3cm intervals.
Bring 5L water to boil in a saucepan over high heat. Place a wire rack in the sink and place the porchetta on top. Carefully pour over the boiling water, turning the porchetta from time to time so the entire skin has contact with the boiling water. Rub with 3 tsp salt flakes and chill, uncovered, overnight.
The next day, bring porchetta to room temperature (this will take about 3 hours).
Preheat the oven to 250°C. Add oil to a large roasting tray and place in oven to preheat.
To crisp the skin, remove hot tray from oven and very carefully place porchetta in the tray. Using tongs, turn porchetta in hot oil until evenly covered. Place porchetta in oven, reduce oven to 200°C and roast, rotating every 10-15 minutes, for 90 minutes for medium, or until cooked to your liking.
Remove from oven and rest in a warm place for 30-40 minutes. Carve into thick slices to serve.