Based on 2kg raw pork (boned, skinless and rolled). Serves ~10.

For the dry rub:

• 15g salt
• 20g dark brown sugar
• Spices and flavourings, to taste (e.g. smoked paprika, onion granules, pepper, chilli etc.)

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• 250g strong bread flour
• 250g butter, unsalted, cold and in 2cm cubes
• 1tsp table salt
• Ice water, as needed

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• Pork skin
• Salt
• Oil to fry

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Makes ~300g.

• 3 chillies, heavily charred then finely chopped
• 60g parsley, finely chopped
• 10g dried oregano
• 1 clove garlic
• 2 shallots, finely chopped
• 175ml oil
• 50ml red wine vinegar
• lemon juice, to taste.

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