Prep time: 10 minutes
Cooking time: 4 hours 35 minutes
Total time: 4 hours 45 minutes
Preheat the oven to 220/425/gas 7.
Place the fennel, coriander and cumin seeds in a dry pan over a high heat and roast until they start to brown and pop. Take the seeds off the heat, place them in a pestle and mortar and grind to a powder. Add the garlic and bash to a paste.
Score the skin on the pork finely with a sharp knife and dry it with some kitchen roll. Rub the paste into the flesh of the pork. Sprinkle 3 pinches of salt over the skin.
Place the pork on top of the rosemary sprigs in a snug roasting tray. Roast at 220 for 30 minutes. This will get the skin to start crackling.
After 30 minutes, turn the heat down to 130. Add the star anise, cinnamon stick, water and bouillon, being careful not to wet the skin.
Cook for 4 hours. Remove from the oven and drain off the sauce into a saucepan.
Heat the grill to 180/350. Place the pork under the grill and watch the crackling start bubbling. Keep an eye on it to stop it from burning. This will take approximately 3-5 minutes.
Once it’s ready, leave the pork uncovered to rest. This will keep the crackling crispy.
Meanwhile, add the soy sauce to the saucepan and reduce the sauce to a third.
Serve with the beautifully roasted pork, buttered new potatoes and lots of greens.
Depending on the weather, you can try serving this with a hearty apple sauce or a light and fresh tzatziki, as well as the natural juices. It doesn’t need anything else, but it’s always nice to mix up a trusted recipe once you’re confident with it.”