Method

• 1.
  Combine the fennel seeds, garlic, sage, thyme and oil in a bowl.

• 2.
  Using a sharp knife, make 4mm-deep score lines in the pork skin, about 3mm apart. Rub the fennel seed mixture all over the pork. Transfer the pork to a dish and season all over with salt and pepper. Wrap the dish really well with plastic wrap and refrigerate overnight.
• 3.
  Preheat the oven to 190 degrees celsius. Line a roasting tin with baking paper. Remove the pork from the fridge and use the paper towel to wipe off marinade and pat the pork dry, ensuring you dry well between the score lines. Leave for 1 hour to bring to room temperature.
• 4.
  Liberally rub 2 tbs salt flakes into the skin and scored grooves, then place the pork, skin-side down, in the prepared tin. Roast for 1¼-1½ hours until the internal temperature of the pork reaches 55°C on a digital thermometer.
• 5.
  Remove the pork from the oven and turn the rack skin-side up. Turn the grill on high and return the pork to the oven, on the middle rack, with the oven door open. Cook for 5-8 minutes until the skin is crisp. Remove from oven and rest for 15 minutes, then serve with the apple sauce.