Serves 4
1kg piece boned and rolled shoulder
of pork
6 slices smoked streaky bacon,
cut into lardons
1 tbsp olive oil
2 cloves garlic
Leaves from 2 sprigs of rosemary
Leaves from 1 bunch sage
Sea salt and freshly ground pepper
1 Preheat the oven to 200C/Gas 6.
2 Heat the oil in a small frying pan and cook the bacon until crisp.
3 Place the garlic, rosemary and sage in a pestle and mortar with 1 teaspoon of salt and grind together. Spread the mixture over the pork flesh. Sprinkle over the lardons. Season well with pepper. Roll up the shoulder and secure firmly with string. Rub the crackling with a little extra salt.
4 Place in a roasting pan and put in the preheated oven. Cook for 15 minutes, then lower the temperature to 180C/Gas 4.
5 Cook for a further 45 minutes. Remove from the oven and allow to rest for 15 minutes. Cut into thick slices and serve with the fennel and a salad.