Pork Loin on the Rotisserie

Preheat barbecue to low to medium heat.

Pound fennel, salt, chilli and garlic together in pestle and mortar until coarsely ground. Add the oil, pound to form a paste. Rub all over pork.

Tie pork loin onto the rotisserie spit using kitchen string. Cut a slit down centre of pork to help it fix onto the rotisserie spit if necessary.

Place spit onto barbecue; switch on so pork is rotating. Cook 1½ hours, with the hood down, until skin is well crackled and pork is cooked through. It may be necessary to switch off spit rotation, skin-side down if skin is not crackling enough, or vice-versa if it is beginning to burn. The heat may also be adjusted to suit the weather or cooking conditions at the time.

To serve, carefully remove pork from spit. Remove crackling and any excess fat, if desired. Slice thickly and serve with crackling pieces.