You can stop looking- because you've just found the one recipe that gets it right. With this pork recipe, you'll have yourself a perfectly crisp and crackly dish with no soft spots. Don't leave it for too long though- times in the oven may vary greatly depending on the size of the pork and oven power.
Ingredients for rolled pork:
Thyme - a handful leaves, divided
Method of preparing the rolled pork:
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Toast the fennel seeds, peppercorns, and half the thyme leaves in a dry frying pan for a couple of minutes. Grind them together in a pestle and mortar with some flaked sea salt and garlic, then mix with 2 tbsp olive oil.
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Lay the pork on a board skin-side down. Rub the herb mix all over the flesh then scatter with the remaining whole thyme leaves. Neatly roll the meat, skin side out, then use a butchers' string to tie the roll tightly. Cover and chill, leaving to marinate for a few hours or overnight.
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When ready to cook, rub the skin with plenty of salt and 1 tbsp remaining olive oil. Put it on a wire rack and roast at 380°F for 30 mins. After this time, squeeze the lemons over the skin and turn the heat down to 340°F. Roast for a further 2 hours.
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Finally, turn the heat back up to 400°F and give it a final blast for another 30 mins or so, to finish the crisping of the skin. Allow resting somewhere warm for 20 mins. Carve up into thick slices and serve.
Source: BBC Good Food
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