Instructions

1. Preheat the oven to 200°C.
2. Using a pestle and mortal, grind the fennel seeds. Add the garlic, rosemary, oil, lemon zest and juice. Grind until you get a textured paste.
3. Cut slits into the skin of the pork, then rub it with little oil and scatter some coarse salt on top. Brush the pork with the paste (not the skin).
4. Put the pork onto a baking tray and roast for 20-25 minutes or until the skin is crispy and brown.
5. Meanwhile, cut the fennel into long, thin slices.
6. Take the baking tray out of the oven and scatter the fennel around the pork. Pour over the sherry.
7. Brush the pork all over, with the paste (including the skin), then the fennel pieces.
8. Reduce the temperature to 170°C and cover the dish with foil. Roast for 40 minutes in the middle of the oven.
9. Remove the foil and roast for another 20 minutes depending on the size of the joint.
10. Rest the pork for 10 minutes before carving.
11. Serve with the roasted fennel and the jus.