Ingredients

Serves 6-8

Cooking instructions

In a pestle and mortar crush the garlic, fennel and pepper together, then add the oil to make a paste. Rub this thoroughly into the flesh of the loin, bottoms, sides and in between the scored skin but not on the skin itself. Place the pork in a roasting tin skin side up – there’s no need for a roasting rack. Dry the scored skin thoroughly with kitchen paper then sprinkle the salt evenly and liberally all over the scored skin. Leave the pork to marinate for half an hour.

Heat the oven to 220 C (425 F) Gas 7. Roast the pork for half an hour, then turn down the oven to 180 C (350 F) Gas 4 and continue roasting for about an hour, or until cooked through but still juicy and slightly pink (75 C on an oven thermometer). Remove from the oven, cover loosely with foil and let rest for 10 minutes. Place the roasting tin over a medium heat. Pour in the wine and stock and bring to the boil, scraping up the browned bits from the bottom of the pan. Let simmer gently for 10 minutes to concentrate the flavours, then strain the pan juices through a sieve into a bowl. Skim off as much fat as possible, then stir and add salt and pepper to taste. To serve, cut off the crackling off the pork and snip into thick strips, then cut the meat into thick slices. Pour over the pan juices and serve at once, with garlicky roast potatoes and a leafy salad.