Method

• 1.
  Place pork, skin-side up, on a baking tray. Chill uncovered overnight to dry out skin. Remove pork from fridge 1-2 hours before cooking and bring to room temperature.

• 2.
  Preheat oven to 110°C. Place pork, skin-side up, on a wire rack set over a large baking tray. Drizzle with 2 tbs oil and rub salt flakes into the skin. Set aside for 15 minutes to extract excess moisture from the skin.
• 3.
  Place in oven for 30 minutes to soften. Increase oven to 150°C and cook for 1 hour 20 minutes or until the flesh is cooked through.
• 4.
  Reduce oven to 120°C. Cook for a further 40 minutes or until the meat comes away from the bone.
• 5.
  Remove pork from oven and increase oven to 220°C. Cover pork loosely with foil and set aside for 15 minutes to rest.
• 6.
  Uncover meat and using a clean, dry cloth, brush off all of the salt. Place rosemary on the rack, then place pork, skin-side up, on top.
• 7.
  Return to the oven for a further 30 minutes or until skin is golden and crisp. Toss the fennel, carrot, celery, treviso, lemon juice and remaining 1/4 cup (60ml) oil in a bowl.
• 8.
  Add the micro parsley and season. Cut pork into large pieces. Arrange on a serving platter, garnish with crispy rosemary and serve with salad.