|Garlic||2 Clove (10 gm)|
|Coarse sea salt||1 Tablespoon|
|Fennel seeds||2 Tablespoon|
Pre-heat your oven to 250 deg C, or as high as you can.
Make sure the skin of the pork is as dry as possible by leaving uncovered in the fridge overnight in a deep dish. Using a craft knife (a regular kitchen knife won't be sharp enough), score the skin. If you don't want to do this, ask your butcher to do it for you.
Using a pestle and mortar, crush the salt and fennel seeds together. Rub the garlic across the meat (not the skin or it will burn). Rub the salt and fennel mixture into the scored lines on the skin.
Place in a roasting tin on top of the halved onions. Add a splash of water underneath to stop the juices burning.
Place the pork in the oven.
After 10 minutes, turn the heat down to 190 deg C.
Cook for 3-4 hours, checking often until done.
We served it with spinach, rice and lentils, but it goes with pretty much anything.