Time: 5 hours plus overnight air-drying
1 x 2-2.5kg Otway Pork shoulder, skin on and scored
1 heaped teaspoon fennel seeds
1 tbs. olive oil
1 large onion, sliced
1 fennel bulb, sliced
1 carrot, cut into 4
1 garlic bulb, unpeeled, cut in half horizontally
2 bay leaves and a handful of thyme
1 cup white wine or apple cider
1L chicken stock
2 Granny Smith apples, pierced
Remove pork from plastic and pat dry with paper towel and air-dry in fridge overnight to dry out skin. Take the pork out of the fridge at least 1 hour before cooking to allow it to come to room temperature and preheat the oven to 220°C.
Massage oil all over meat and generously salt, particularly on skin. Turn the pork over and rub fennel seeds into flesh.
Place the vegetables, garlic and herbs in the centre of a large, deep roasting tin. Place the pork, skin-side up, on top and tuck most of the vegetables underneath. Roast in the oven for 20–30 minutes or until the skin is blistered, golden and crunchy.
Remove from the oven and reduce the oven temperature to 160°C.
Pour cider or wine around the pork then add the stock, ensuring it does not touch the skin. The aim is to have enough liquid to cover most of the flesh. If you need a little more liquid, adding water is fine. Return the pork to the oven for 2 ½ -3 hours.
Add the apples to the liquid and cook for another 25 minutes, until the pork pulls apart easily and the apples are soft.
Rest for at least 20 minutes then remove the crackling from the pork. Break the crackling into shards. Pull the meat apart and place on a large platter with the crackling and apples. Pour the pork pan juices and vegetables into a bowl and serve on the side.