Step 1

For the crackliest skin, place the pork rind on a wire rack in the sink. Carefully pour boiling water all over the pork. Drain well and pat dry with paper towel. Place rind side-up, on a plate. Sprinkle with half the salt. Place in the fridge overnight to dry out.

Step 2

Preheat the oven to 230C/210C fan forced. Place the fennel seeds and remaining salt in a mortar and pound with a pestle until finely crushed. Thoroughly dry the pork with paper towel. Sprinkle the fennel salt all over the pork. Roast for 35-40 minutes or until bubbly and crisp.

Step 3

Meanwhile, to make the honey butter gravy, melt the butter in a non-stick saucepan over medium heat until foamy. Add the flour and cook, stirring, for 1 minute or until foaming. Remove from the heat and gradually stir in the stock or broth, lemon juice and thyme. Return to medium heat and cook, stirring constantly, for 10-12 minutes or until the gravy boils and thickens. Add the honey and stir until combined. Season.

Step 4

Slice the pork crackling and serve with the honey butter gravy, sprinkled with extra thyme.