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1
Preheat the oven to 425 degrees.
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2
Place the pork on a work surface, skin-side up, and use a clean craft knife to score lines into the pork rind, about 1/2-inch apart.
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3
Cut through the skin into the fat, but not into the meat.
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4
(You can ask your butcher to do this for you.)
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5
Mix together the fennel and coriander seeds, 1 tablespoon sea salt and the paprika.
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6
Rub this all over the skin, pushing it deep into the scored fat.
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7
Place the vegetables and thyme in a roasting pan and place the pork on top, skin-side up.
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8
Add half the stock and place in the oven.
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9
Roast for about 30 minutes, until the skin of the pork has started to turn into crackling.
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10
Meanwhile, prepare the fennel for the puree.
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11
Cut the bulbs in half lengthwise, then remove and discard the outer layer and core.
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12
Place the fennel and garlic on a piece of foil, drizzle with half the oil, sprinkle with salt and form a loose parcel.
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13
Place on a baking sheet.
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14
When the pork has been in for half an hour reduce the heat to 350 degrees.
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15
Add the remaining liquid to the meat and place the fennel parcel on another shelf in the oven.
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16
Roast for a further 1 1/2 hours.
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17
Remove the pork from the oven and rest for 10 minutes.
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18
Pass the juices through a fine sieve and skim off any excess fat.
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19
Place the cooked fennel and garlic in a blender.
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20
Add the lemon juice, the rest of the olive oil and 2 tablespoons pork cooking liquid.
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21
Blend until smooth, then season to taste.
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22
While the pork is resting, make the salad.
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23
Cut the fennel in half lengthwise, then remove and discard the outer layer and core.
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24
Thinly slice the bulb horizontally.
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25
Place in a bowl with the tomatoes and any wispy fennel tops.
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26
Crush the garlic with 1 teaspoon sea salt.
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27
Whisk the garlic, vinegar and oils together and pour over salad, tossing with some salt and pepper.
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28
Cut the pork lengthwise into about 3/4-inch strips and serve on top of the puree, with the salad.
