Step 1

Pat the skin dry with paper towels. If time permits, leave in the fridge uncovered overnight (even 1 hr helps). If not, pat extra well.

Step 2

Preheat oven to 220C/430F.

Step 3

Sprinkle pork flesh with 1 1/2 tsp salt, 1 tsp pepper, all the fennel seeds and 1 tbsp olive oil.

Step 4

Rub into flesh, right into all the crevices and cracks.

Step 5

Flip pork, drizzle skin with 1 tsp oil, then rub all over with fingers.

Step 6

Sprinkle all over with 1 tsp salt and 1/4 tsp black pepper.

Step 7

Place halved garlic bulbs and onion in roasting pan. Place pork skin side up on top of them.

Step 8

Carefully pour wine into the pan, being sure not to wet the skin. Transfer to oven.

Step 9

Immediately turn oven down to 160C/320F (standard) or 140C/290F (fan).

Step 10

Roast 2 1/2 hours.

Step 11

Check at 1.5 hours to see if the pork is warped and the skin surface is significantly not level. If so, adjust to make the skin surface as level as possible using balls of foil and moving large dislodged pork pieces to the side (key tip for crispy crackling, Note 3). Then return to oven for the remaining 1 hour.

Step 12

Remove pork from oven. If pan is dried out, add some water.

Step 13

Turn oven up to 240C/450F, or as high as it will go.

Step 14

Return pork to oven for 30 minutes, rotating every 5 to 10 minutes or until skin is crisp and bubbly.

Step 15

Transfer pork to serving platter, tent loosely with foil (don't worry, crackling stays super crisp) and rest for 20 minutes. Then slice using a serrated knife.

Step 16

Serve with gravy. Don't pour gravy over crackling - move it to the side! See note for reheating.

Step 17

Skim off all but 2 tbsp of fat from the pan, if you can (I usually do not).

Step 18

Place strainer over saucepan. Scrape all pan contents into strainer, including onion etc. Press to extra juices from garlic, onion etc. then discard.

Step 19

Add flour into saucepan, whisk to combine.

Step 20

Turn on heat to medium, then pour broth in while whisking.

Step 21

Simmer until thickened to syrup consistency - about 3 minutes - it will thicken more while serving. (Note 4 for colour tip)

Step 22

Adjust salt and pepper to taste. pour into serving jug. Serve with pork.