AT A GLANCE
|01||Preheat oven to 130C. Score pork skin in a 1cm cross-hatch pattern and rub liberally with salt, rubbing into the cuts, then lay skin-side down on a work surface. Pound herbs, garlic, fennel seeds and 1 tbsp sea salt flakes in a mortar and pestle to a coarse paste and rub all over flesh of pork. Roll pork, tie loosely at intervals with kitchen string, then brush with oil. Transfer to a roasting pan and roast, basting occasionally, until golden and tender (3 hours-3½ hours). Increase oven to 220C, cook until skin is crisp (15-30 minutes), rest uncovered for 30 minutes before carving.|
|02||Meanwhile, for mustard dressing, whisk ingredients in a bowl and season to taste.|
|03||For cabbage, parmesan and almond salad, toss ingredients in a bowl to combine, season to taste, drizzle mustard dressing over and stand for flavours to combine (1-2 minutes), then serve with carved porchetta and rolls.|
Note Marcona almonds, a Spanish variety, are available from select delicatessens; if unavailable, substitute blanched almonds.
WINE SUGGESTION PALE, DRY ROSÉ. , suggested by MAX ALLEN