Method

• 1.
  Preheat oven to 220°C.
• 2.
  Toast the fennel seeds in a frypan over medium heat for 1 minute or until fragrant. Remove from heat and, using a mortar and pestle, grind coarsely.
• 3.
  Pat pork skin dry with paper towel. Use a sharp knife to score the skin and fat of the pork (don’t cut into the meat). Place pork in a roasting pan and rub with 1 tbs salt flakes and crushed fennel.

• 4.
  Roast for 30 minutes or until skin begins to blister, then reduce oven to 160°C, add 1/2 cup (125ml) water to the pan and roast for 2 hours or until golden and tender. (Add a little more water if the pan dries out.) Remove from oven and rest, loosely covered with foil, for 15-20 minutes.
• 5.
  Place potatoes (halve any larger ones) in a saucepan of salted water along with the reserved mint stalks and bring to the boil. Simmer for 8-15 minutes (cooking time will vary according to freshness and variety) or until just tender, then drain and return to the pan, discarding the mint. Add butter and 1 tbs olive oil, and stir to coat. Stir the fresh herbs through the potato.
• 6.
  Run a knife along pork bone to remove, then discard. Skim off any fat from roasting juices, then spoon juices over pork and potatoes. Slice pork and divide among plates with the potato.
• 7.
  Toss broad bean tops in a bowl with lemon juice and the remaining 1 tbs olive oil. Season. Scatter over the sliced pork and serve immediately.