- juice 2 lemons
- 1tbsp fennel seeds
- 1 x 6 rib loin of British free-range pork, bone in, chined and skin rind scored vertically, around 2.5kg (51/2lb)
- 3 heads fennel, cut into quarters
- 4 red peppers, cut into quarters
- a little oil
- Maldon sea salt
Preheat the oven to its hottest setting. Mix the juice of one lemon with the fennel seeds, then lightly crush in a mortar and pestle. Run this into the pork skin, pushing it in between the cuts. Dry off the skin with kitchen towel, then leave uncovered in the fridge for about an hour. Toss the fennel and red peppers in a little oil and set aside.
Put the pork into a roasting tin, rub a little oil into the skin and scatter over some Maldon salt. Roast for 20 minutes, then turn the oven to 180 C, 160 C fan, 350 F, gas 4 and roast for 2 hours 10 minutes (calculate 25 minutes per 450g/1lb). About 35 minutes before the pork is ready, put the fennel and peppers into a roasting tin and put in the oven.
Remove the pork and leave to rest on a warmed servingdish lightly covered with foil.
If you want to make gravy, strain off the fat out of the tin, add 150ml (1/4pt) white wine and 200ml (7fl oz) chicken stock, bubble until reduced and thicken with a tablespoon of cornflour mixed with cold water.
Add the juice of the remaining lemon to the fennel and peppers. With a sharp knife, take off the pork crackling, trim off the fat and cut away the meat from the bone. Slice then serve with the fennel, peppers and roast potatoes