4 Farmdrop products in this recipe
Start prep for this the night before to ensure super crackly skin
Remove pork from packaging, pat the whole joint dry. Generously rub sea salt into the scores of the meat.
Toast fennel seeds lightly until fragrant & pop in a blender along with rosemary, sage, peeled garlic, lemon zest and olive oil. Blend together. Rub the mix into the skin, getting into every crevice, focussing on the scores in the fat.
Leave the joint in the fridge overnight, uncovered.
Pre-heat the oven to its highest temperature.
Pop the pork in the oven on the middle shelf for 20 minutes until the skin starts to bubble and brown. Turn down to 170 degrees C and cook for 2 hours 10 minutes. It's really useful to have a temperature probe here - the joint is cooked when the core temperature reaches 60 degrees C. The temperature will rise when left to rest by 10 degrees C. This will give you perfectly juicy pork with a mighty crunchy crackling.
Leave to pork to rest for 20minutes before carving.
From the Larder