Season the pork with sea salt, roughly crush the remaining ingredients together using a pestle and mortar
Spread the herb mixture over the flesh side of the Middle White, squeeze over the lemon juice
Roll the pork and tie using string as tightly as possible every 2 cm, leave to rest at room temperature for about 1 hour to allow the garlic and herbs to infuse into the meat
Preheat the oven to 180C/Gas 4, cover the base of a roasting tray with 5mm of water, put the pork into the roasting tray and into the oven
Cook for 4 hours, sprinkling a little of the wine over the meat every 30 minutes, once the 100ml wine has finished spoon over the cooking juices very 30 minutes
When the pork is cooked the skin will be golden brown and crisp, using a skewer pierce the skin and the meat juices should run clear.
Remove from the oven and rest for 30 minutes before serving
