Porchetta - Dozer's last recipe

Score pork, rub, roll, tie, fridge dry on rack 24 - 48 hours. Oil and salt skin, slow roast 110°C /215°F for 3 1/2 hours, transfer to new rack, drizzle with oil, crackle at 240°C//465°F for 30 - 40 minutes. Make gravy using tray drippings.

Toast spices - Preheat a small pan over medium heat (no oil). Toast fennel seeds and black peppercorns, tossing regularly, for 1 1/2 to 2 minutes until the fennel seeds are lightly browned.

Trim excess meat - Pat the pork skin dry with paper towels. Cut off about ~3cm / 2.2" meat along one long edge (leave the skin) so the pork rolls neatly. Do a mock roll-up to see how much to cut off - it's ideal if the skin fully encloses the meat, but usually this isn't possible. (Note 4 for tips). Reserve the trimmed meat - we be rolling it up insi