Rebecca’s porchetta

Method

1. Step 1

   Combine the sugar, salt and 8 cups (2L) water in a large saucepan. Bring to the boil over high heat. Set the brine aside to cool completely. Transfer the brine to a large shallow bowl or plastic container. Add the pork, rind-side up (do not submerge rind in the brine). Cover and place in the fridge overnight to soak.

2. Step 2

   Drain the pork. Pat dry with paper towel. Use a small sharp knife to score the rind at 1cm intervals. Line a large baking tray with paper towel. Place pork, rind-side up, on the lined tray. Place in the fridge, uncovered, for at least 2 hours or overnight to dry.

3. Step 3

   Place the oil, sage, rosemary, thyme and garlic in a food processor and process until a paste forms. Season. Place the pork, rind-side down, on a clean work surface. Spread the oil mixture evenly over the pork. Starting from 1 long end, roll up pork to enclose the filling. Secure with kitchen string. Set the pork aside for 1 hour at room temperature. Rub extra salt into rind.

4. Step 4

   Preheat oven to 220°C. Place a wire rack in a large roasting pan. Place pork, seam-side down, on rack in pan. Roast for 30 mins. Reduce heat to 150°C. Pour a little water around base of the pan. Cook for 3 hours or until pork is tender. Increase heat to 220°C and cook for a further 30 mins or until rind crackles.

5. Step 5

   Transfer to a serving platter. Set aside for 10 mins to rest before carving. Drizzle with pan juices to serve.