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1
Marindade:.
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2
Place the fennel & coriander in a mortar and pestle and grind them.
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3
Add the cinnamon, grate in the ginger & the lime zest.
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4
Bash away some more.
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5
Add in the onion and light soy and grind some more before adding in the olive oil and mixing well.
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6
Score the meat on both sides (just a few deep cuts through the already scored skin) and then rub 3/4 of the marinade into the meat.
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7
Place in the fridge for 24-36 hours.
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8
Cooking:.
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9
Place into a hot oven (200C), uncovered, for 45 minutes.
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10
As the skin begins to crisp, remove from the oven and turn the temperature down to 130°C Carefully remove the skin (and any fat that comes away with it) and set aside for making crackling later.
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11
Remove any remaining fat from the top of joint, rub in the remaining marinade, cover with a well-sealed tin foil tent and return to the oven for 4 hours.
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12
Remove from the oven and carefully pour the juices into a gravy splitter.
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13
Return the meat to the oven, uncovered for a further 1-2 hours, basting as required.
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14
With 30-45 minutes to go, place the to-be crackling into the oven on a separate tray to crisp up.
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15
Pour the reserved meat juices (minus the fat) into a saucepan and reduce by 3/4.
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16
Remove the pork from the oven.
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17
After it has been resting for 10 minutes slowly pour over the reduced juices allowing them to soak inches.
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18
Serve from the tray you cooked it in, tearing pieces off with a pair of forks.
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19
Onion marmalade goes particularly well as do home-made Focaccia rolls.
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20
Perhaps some salad -- .
