4 kg boneless pork shoulder, rolled, tied
3 Tbsp extra virgin olive oil
2 tsp whole fennel seeds, crushed
½ bunch sage, leaves picked
1½ Tbsp sea-salt flakes
2 Tbsp plain flour
Sea-salt flakes and freshly ground black pepper, to season
- Remove string from pork and unroll to flatten. Put pork, skin-side up, on an oven tray lined with plastic wrap. Finely score pork rind using a clean utility knife to create parallel lines 1cm apart. Refrigerate uncovered overnight to allow skin to dry out.
- Preheat oven to 220°C. Turn pork over so skin side is down. Rub 1 Tbsp of the oil and 1 tsp of the fennel into pork, then arrange sage leaves over top. Re-roll pork into a log, skin-side up, then secure tightly with kitchen twine. Drizzle over remaining oil, then scatter over salt and thoroughly rub into skin and scored lines. Scatter over remaining fennel seeds.
- Put pork in a large flameproof roasting pan and roast for 1 hour. Reduce oven temperature to 150°C and cook for a further 3 hours or until meat is tender.
- Put pork on a serving platter, reserving pan juices in roasting pan. Skim off excess fat sitting on surface of liquid, then put pan over a medium-high heat and whisk in flour. Continue whisking for 2 minutes or until gravy is smooth and thickened. Season with salt and pepper. Serve pork with gravy.