Score the pork rind thinly and lay flat on a board rind side down. Combine the bread crumbs, melted butter, sage, parsley and spring onions in a large bowl and mix well.

Place the seasoning into the centre of the pork and roll to enclose. Insert skewers and lace with string to secure.

Place roast on a wire rack over a baking dish and rub surface with oil and sea salt. Pre-heat the oven 220 degrees Celsius. Cook for 20 minutes then reduce heat to 180 degrees Celsius for a further 40-50 minutes depending on the weight (allow 40 minutes per kg including seasoning).

Test the meat for readiness by inserting a skewer. The juices that run out should be absolutely clear with no trace of pinkness.

Allow to stand 10 minutes prior to slicing and serve with steamed or roasted vegetables.