Step 1

Preheat oven to 220C. Place the garlic, oil, rosemary, fennel seeds, chilli, 1 tablespoon sea salt and some pepper in a bowl and stir to combine.

Step 2

Place the pork in a roasting pan, skin-side up, and rub all over with the herb mixture.

Step 3

Place in the oven and cook for 30 minutes. Reduce heat to 180C and roast for a further 2 - 2 1/2 hours until the skin is crisp and the juices run clear when pierced with a sharp knife.

Step 4

Loosely cover with foil and rest while you prepare the sauce.

Step 5

Drain the pan of excess fat, then place the roasting pan over low heat, add the flour and cook, stirring, for 2-3 minutes until the flour becomes golden brown.

Step 6

Add the chicken stock and cook, stirring, until the sauce thickens. Strain the sauce and wipe the pan clean with paper towel.

Step 7

Return the sauce to the pan over medium heat, add the figs and Marsala, then cook for 4-5 minutes, stirring occasionally, until quite thick and syrupy. Season with salt and pepper and add the parsley.

Step 8

Carve the pork into thick slices and serve with a little of the fig and Marsala sauce.