Spit-Roasted Porchetta with Salsa Verde Recipe

Ingredients

• 12 garlic cloves
• ½ cup (firmly packed) rosemary
• 1/3 cup (firmly packed) oregano
• Finely grated rind of 2 lemons, reserving lemons, cut in half, for rubbing
• 1 pork loin with belly (about 7kg)
• To serve: ciabatta rolls or sourdough and wild rocket
• Salsa verde
• 2 garlic cloves, crushed
• 6 anchovy fillets, finely chopped
• 1 cup (firmly packed) coarsely chopped flat-leaf parsley
• 2 tbsp small capers in vinegar, rinsed, and drained
• 1 tbsp white wine vinegar
• Finely grated rind of 1 lemon
• 80 ml (1/3 cup) extra-virgin olive oil