Porchetta - Porc Blasus

Ingredients

• 2.5kg pork belly, bones and skin removed
• 2.5kg loin of pork (score the skin with a knife)
• 25g coarse sea salt
• 1 tbsp ground black pepper
• For the paste:
• 2 tsp sea salt
• 8 garlic cloves, peeled and sliced
• 2 tbsp roasted fennel seeds
• 1 tbsp grated lemon zest
• 1 tbsp chilli flakes
• 1 dessertspoon sugar
• 10 stems of fresh thyme, roughly chopped
• 6 stems of fresh rosemary, roughly chopped
• 8 stems of fresh sage leaves, roughly chopped
• 6 tbsp olive oil