Method

• 1.
  To prepare the pork, scatter half the rock salt into a large, deep baking tray. Place pork, skin-side up, on the salt. Rub skin with some of the remaining rock salt, then scatter over all remaining salt to cover. Cover with foil and refrigerate for 3 hours.
• 2.
  Rinse pork under cold running water to remove salt, then pat dry with paper towel to ensure the skin is dry. Using a sharp knife, score the skin of the belly on a diagonal.
• 3.
  Whiz the sage, thyme, oregano, lemon zest, garlic, oil and rosemary in a blender until a paste consistency. Place pork skin-side down on a work surface. Using a large knife, cut flesh in a crisscross pattern, 2cm-3cm wide. Using a pastry brush, brush paste onto the flesh, pushing paste into cuts. Season with salt flakes and freshly ground black pepper.
• 4.
  Starting from one long side, tightly roll up pork to form a log. Using kitchen string, tie pork at 2cm intervals to ensure it holds its shape. Transfer to a large plate. Refrigerate, uncovered, overnight for skin to dry out.
• 5.
  Preheat oven to 240°C/220°C fan-forced.
• 6.
  Transfer pork to a wire rack on a baking tray. Bring to room temperature.
• 7.
  Roast pork for 30-35 minutes, until skin is golden and crispy. Reduce heat to 180°C/160°C fan-forced and roast for a further 1 hour-1 hour 30 minutes, until juices run clear when tested with a skewer in the centre. Loosely cover with foil and stand for 15 minutes to rest.
• 8.
  Meanwhile, for the pickled apple, place vinegar, sugar, spices and 2 tsp salt flakes in a large saucepan with 2 cups (500ml) water. Bring to a simmer over high heat, stirring, until sugar dissolves. Add apple and return to a simmer. Cook for 2 minutes. Remove from heat. Place a small plate over the apple to weigh it down and ensure it is fully submerged. Set aside for 45 minutes, or until apple is tender. Transfer apple to a serving dish, discarding liquid.
• 9.
  For the celeriac remoulade, place celeriac in a large bowl with vinegar and 2 1/2 tsp fine salt. Set aside for 10 minutes. Rinse celeriac in cold water, drain, squeeze and pat dry with paper towel. Place in a large bowl with the remaining ingredients. Season with salt flakes and freshly ground black pepper and mix until well combined.
• 10.
  Carve the porchetta and serve with celeriac remoulade, warm pickled apple and rocket leaves alongside.