This is a little like our porchetta, that a good many of you buy from the deli counter here, and you could use the rub on belly pork or even chops. Slow cooking the joint will ensure that the meat releases fat, becomes infused with the flavours and becomes succulently tender - but I feel it surely works better with fattier cuts than leg roast.

Ingredients - serves 6

1.3kg pork spare rib roast

for the rub:
1 tbsp fennel seeds
1 tbsp coriander seed
1 tsp fresh thyme leaves
2 cloves garlic, crushed
2 tsp salt
1 tbsp olive oil

Method

With a pestle and mortar, work the salt, olive oil and garlic to a paste and then add the thyme and seeds and work them in too. The seeds should be cracked to release more flavour but don’t try to ‘lose’ them altogether. Rub the paste all over the rind of the pork and then chill for an hour before roasting.

Pre heat the oven to 220°C
Place the pork on a roasting dish and cook for 10 minutes at this high temperature then reduce the heat to 150°C, add 200ml water, and cover. Cook a further 2 hours at least (don’t allow it to dry out, add water if necessary) or until the pork is very very tender.