Preheat the oven to 260°C.
Put the pork on a chopping board and use a sharp knife to score the pork rind into diamond shapes or strips.
Rub the rind with olive oil and rub generously with salt. Then season the meat with salt and pepper.
Put the meat in a roasting pan and roast uncovered for 30 minutes until the rind begins blister and turns crispy.
Reduce the oven temperature to 180°C.
Put the fennel, onions, garlic, olives and anchovies in the bottom of the roasting pan and pour the stock and wine over.
Cook the pork for another 90 minutes, or until a meat thermometer measures the inside temperature at 55-60°C.
Remove the fennel and garlic cloves when they’re cooked and keep warm.
Remove the pork from the oven pan and leave to rest in a warm place until the inside temperature reads 65°C or above – this will take about 15 minutes.
Mash the garlic cloves and return to the pan juices. Spoon off any excess fat and taste, adding seasoning if necessary.
To serve: Carve the pork and serve with the pan juices and fennel.
Tip:
Serve with roast potatoes, mash or any starch that will soak up all the delicious pan juices.
