Preheat oven to 230°C. Combine the parsley, rosemary, garlic and oil in a bowl. Place the pork, rind-side up, on a clean work surface. Use a small sharp knife to score the rind crossways, into the fat layer, at 2cm intervals. Turn pork over. Cut a horizontal slit in the thick end (don’t cut all the way through). Open the pork to sit flat. Place the parsley mixture along the centre of the pork. Starting from the thick end, roll up firmly to enclose the filling. Use unwaxed white kitchen string to tie pork crossways at 2cm intervals. Place the pork, rind-side up, in a large roasting pan. Drizzle with extra oil. Rub the sea salt into the cuts. Roast for 35 minutes or until the rind crackles. Reduce oven temperature to 200°C. Roast for 45 minutes or until the pork is cooked through. Transfer the pork to a serving platter. Cover loosely with foil and set aside for 10 minutes to rest.