- 2.25kg piece chump end of pork, on the bone, skin scored
- 1 tbsp sea salt
- 1 tbsp fennel seeds
- 300ml dry cider
- Grated zest of 1 lemon
- 2 fennel bulbs, quartered
- Preheat the oven to 140°C/fan120°C/gas 1. Place the pork in a roasting tin, skin-side up, and rub the salt and fennel seeds into the skin, pushing them into the incisions.
- Pour the cider around the meat and scatter with the lemon zest. Cover the tin with a large sheet of foil and slow-roast for at least 8 hours, basting the meat occasionally.
- Turn the oven temperature up to 220°C/fan200°C/gas 7, remove the foil, add the fennel bulbs and cook, uncovered, for 45 minutes to really crackle up the skin.
- Serve the pork with the roasted fennel and mashed or baked potatoes.
- Drink good-quality cider here, or go for a rich white for those fennel and lemon flavours. Try a South African Chenin Blanc.