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
1. 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.
2. 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.
3. 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.
4. 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.