Porchetta with roast pears

Using a Stanley knife, scalpel or small, very sharp knife, score pork skin at 1-2cm intervals.

Bring a saucepan of water to the boil over high heat. Place the pork, skin-side up, in a large colander over the sink and pour over boiling water, then pat dry with paper towel.

Scatter 1 ½ tablespoons of the salt over skin, rubbing into cuts. Transfer to a tray lined with baking paper and refrigerate overnight, uncovered, until skin is dried.

Place fennel seeds in a small frying pan, stir over low heat for 1 minute or until toasted and fragrant. Crush fennel seeds in a mortar and pestle; add herbs and garlic, crush to a coarse paste and set aside.

Preheat oven to 150°C (130°C fan-forced). Place pork, skin-side down, on a chopping board. To butterfly the meat, make an incision on one side, horizontally towards the end of the meat, along the full length, then open out to make one long flat piece of pork.

Spread pork flesh with herb mixture, roll to enclose tightly and turn pork skin-side up. Use kitchen string to tie the pork at 2cm intervals. Place in a roasting pan, rub with oil and sprinkle with remaining salt. Roast for 3 hours and 15 minutes or until juices run clear when pork is pierced with a skewer.

Increase oven to 250°C (230°C fan-forced). Drain fat from the pan, add wine and pears to pan, avoiding splashing pork, and roast for a further 25 minutes or until the skin crackles and pears are tender and browned. Set aside in a warm place to rest for 30 minutes.

Serve slices of porchetta with roast pears and pan juices.