Pre-heat the oven to 220C/440F/gas mark 7. Grind the fennel seeds in a pestle and mortar with 1 tbsp of the sea salt. Add the garlic, lemon zest and oil and grind into a paste. Rub the marinade all over the pork, cover and leave to marinade for at least 30 minutes, preferably overnight in the fridge.
Place the onion slices in the bottom of a roasting tray and top with the fennel slices and bay leaves. Place the pork skin side up on the onions. Rub the remaining salt into the skin. Cook in the pre-heated oven for 30 minutes before turning down the heat to 160C/380F/gas mark 3 and leave to cook for 2 hours, basting occasionally. Once ready the crackling should be golden and crispy. Lift the pork onto a board, cover and leave to rest for 10 minutes.
Meanwhile, remove the onions, fennel and bay leaves and pour off all but 2 tbsps of the fat from the roasting tin, add the flour and stir over a low heat for a minute before slowly adding the wine and stock stirring continuously. Serve gravy with the carved meat.
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