Crispy roast pork shoulder (porchetta)

Step 1

Preheat oven to 130C. Place pork on a clean work surface. Use a sharp knife to score the rind in 1cm intervals. Pat the skin dry with paper towel. Turn pork skin-side down. Use a large sharp knife to cut from the centre out, horizontally, until you get to the short end. Repeat with the remaining side. Open pork out like a book.

Step 2

Place caraway and half the fennel seeds in a small frying pan over low heat. Cook, tossing, for 1 minute until aromatic. Transfer to a mortar and gently pound with a pestle until lightly crushed. Add the oregano, parsley and rosemary and gently pound until a coarse paste forms. Spread the paste evenly over the cut side of the pork. Fold sides in and roll pork to enclose filling. Use kitchen string to tie pork at 2cm intervals. Place in a roasting pan. Rub with oil and sprinkle the skin evenly with salt and the remaining fennel seeds. Rub into the skin. Roast for 3 hours or until pork is cooked through and tender.

Step 3

Increase heat to 240C. Pour the combined wine and stock around the pork. Roast for a further 30 minutes or until skin is golden brown and crisp. Remove from oven. Set aside, covered, for 10 minutes to rest. Cut into slices to serve.