Score pork, rub, roll, tie, fridge dry on rack 24 - 48 hours. Oil and salt skin, slow roast 110°C /215°F for 3 1/2 hours, transfer to new rack, drizzle with oil, crackle at 240°C//465°F for 30 - 40 minutes. Make gravy using tray drippings.

Toast spices - Preheat a small pan over medium heat (no oil). Toast fennel seeds and black peppercorns, tossing regularly, for 1 1/2 to 2 minutes until the fennel seeds are lightly browned.

Porchetta rub - Crush fennel and peppercorns into a coarse powder using a mortar and pestle, or spice grinder. Add remaining Rub ingredients and mix with a spoon - it will be like a thick wet paste.

Trim excess meat - Pat the pork skin dry with paper towels. Cut off about ~3cm / 2.2" meat along one long edge (leave the skin) so the pork rolls neatly. Do a mock roll-up to see how much to cut off - it's ideal if the skin fully encloses the meat, but usually this isn't possible. (Note 4 for tips). Reserve the trimmed meat - we be rolling it up insi

Score 3cm / 1.2" diamonds into the flesh, taking care not to cut through the meat (~1 cm/0.4" deep).

Rub - Use your hands to spread the Rub into the flesh side, being sure to get into the cuts you made. Also rub the extra piece of pork you trimmed off.

Tie - Place the trimmed piece of pork in the middle. Roll firmly then tie at 2.5cm/1" intervals, starting at the centre then the ends, then working in towards. I do 8 equidistant ties on the skin (26cm / 10.5" log, one end has meat oozing out so can’t be tied).

Fridge 1 - 2 days - Place on a rack on a tray and refrigerate uncovered for 48 hours (24 hours is ok) to let the rub infuse the flesh and the skin dry so it crackles really well. 12 hours is my bare minimum!

Preheat oven to 130°C/265°F (120°C fan-forced) with the shelf in the middle. (Note 5)

Oil and salt skin - Remove the rack from under the pork and wipe the tray clean. Working on the tray, rub the pork skin with 1 tablespoon of the oil, then sprinkle and rub the salt in. Salt will catch on the ties - try to spread it out evenly all over the skin, and roll the pork on the salt that falls on the tray. No need to bring pork to room temp before roasting, it can go in the oven cold.

Slow roast - Put the pork on the rack again on a clean tray. Slow roast for 3 1/2 hours. The flesh should be pretty tender (use 2 forks to check ends) but not “fall apart” (not our goal). The skin should still be soft - this is what we want at this stage.

Oil and increase heat - Remove the pork from the oven and turn it up to 240°C/465°F. Working quickly, transfer the pork still on the rack to a clean tray. (Keep the used tray for gravy drippings). Drizzle with the remaining 1 tablespoon of oil (don’t rub with fingers) then put it back in the oven - you want it in there as it is heating up.

Crackle skin - Roast for 30 to 40 minutes, rotating at the 15 - 20 minute mark, until the skin is all puffy and crispy all over (top and sides).

Rest and carve - Remove from the oven and leave it to rest for at least 30 minutes (up to 1 hour) before cutting the strings and slicing with a serrated knife. To keep it warm for longer, put it in a low 50°C/125°F oven after resting. Serve with gravy!

Reserve fat - Pour all the fat off the slow-roasting tray from step 4 into a jug (don’t scrape, just pour).

Deglaze tray - Pour 1/2 cup of water onto the tray set on a stove on medium. When the water starts simmering, use a rubber spatula to loosen all the bits stuck on the tray. (If you have an induction stove, use boiling water - that should be enough to delegate, or if needed, pop the tray in the oven).

Make gravy - Measure out 3 tablespoons fat (from step 1) and put into a large saucepan. Heat on medium high, then add flour and stir for 1 minute. Whisk in water from deglazing tray, remains water and pepper. Simmer for 2 minutes or until it thickens. Taste, add salt if needed (I don’t). Serve with pork.