- 1½ kg pork leg, boned and rolled
- A 7½g sachet of fennel seeds
- A handful of rosemary
- 1½ garlic bulb
- 1½ lemon
- A glug of olive oil
- Sea salt and freshly ground pepper
- 1.
Heat your oven to its highest temperature.
- 2.
Unwrap your pork and pat dry with kitchen paper. Carefully pierce the skin with a sharp knife to make several holes, cutting 1 cm deep. Peel and thickly slice 4 garlic cloves. Push a slice into each of the holes in the pork. Strip the leaves from the rosemary and push them into the same holes.
- 3.
In a pestle and mortar, crush together the fennel seeds and 1 tsp coarse sea salt. Zest your lemon and add to the mortar with 1 tbsp oil. Grind to a coarse paste. Generously rub the fennel salt all over the pork.
- 4.
Pop the joint onto a roasting tray. Roast for 1 hr. Turn the temperature down to 160°C/Fan 140°C/Gas 3. Halve the remainder of the garlic bulb and halve the lemon. Tuck both under the pork with any leftover rosemary. Slow cook the pork for 3 hrs. Cover with a layer of foil if the skin darkens too quickly.
- 5.
Allow the pork to rest for at least 30 mins. The pork should be meltingly soft and the skin crispy. If the skin isn’t crisped up enough, pop under a hot grill for 2 mins.
- 6.
Remove the roasted lemon and garlic from the tin. Squeeze the roasted garlic flesh into a bowl and juice the lemon. Pour in the pork juices. Mix and serve with slices of pork.