1 free-range rolled pork loin ~ approx 1 kilo for 4 people. Pick one that has a nice thick layer of fat.
2 tbsp fennel seeds
2-4 tbsp flaked salt
Undo, the strings of the rolled pork and press out flat. Pat the skin dry with paper towel.
Using a sharp knife, score the skin of the pork in parallel cuts spaced about 5mm apart. Try and cut about 5mm deep as well (perhaps even deeper if you have a nice thick layer of fat to work with), taking care not to reach the actual flesh.
Grind the fennel seeds in a mortar and pestle and then add the salt.
Rub this mixture into each incision, making sure to get a little bit of salt and fennel in each crack.
Cover the underside of the flash only with aluminimum foil or glad wrap, making sure to leave the skin exposed.
Put the pork back into the fridge, leaving the skin exposed, this will help dry the skin out perfectly. Leave for about 24 hours! Dry skin = awesome crackling!
Before cooking, brush off any excess salt and fennel mixture and then re-roll and re-tie the pork.
Let the pork get to room temperature before cooking (this will take about 30-60 mins). So now is a good time to preheat your oven to 250 degrees celcius!
Put your pork in a baking dish, skin side up, and place in your cracking hot preheated oven, and cook for ½ hour.
After half an hour, turn your oven down to 200 - 220 degrees and insert the meat probe.
Cook until the meat probe reads 62 degrees and then remove the pork from the oven immediately and rest for 15 minutes.
Drain the fat and whisk in verjuice and salt to taste to make a delicious and quick sauce.
You will have succulent moist pork with an incredible crispy crunchy crackling!