Method

Step 1: Using a sharp knife, score the skin of the pork just through to the fat.

Step 2: Place onto a rest rack, and place over the sink. Pour the boiling water over the pork to open up the skin.

Step 3: Pat dry and rub in the fennel seeds, sea salt, lemon zest and bay leaves.

Step 4: Place on a tray, cover and place into the fridge overnight.

Step 5: Preheat a fan-forced oven to 260°C or as hot as your oven will go.

Step 6: Pat dry the loin with paper towel, place onto a baking tray and place into the preheated oven and cook for 25-30 minutes depending on your oven.

Step 7: Remove the pork from the oven and deglaze with Verjuice, making sure you do not drizzle over the crackling. Allow to rest for 15 minutes in a warm spot.

Step 8: Place a large non stick frying pan over medium high heat, add olive oil.

Step 9: Add the fennel and apple to the pan, cook each side for approximately 4-5 minutes or until a light golden caramel colour.

Step 10: Add the cider and reduce the heat to low and place a cartouche on top of the fennel and apples.

Step 11: Place a tight fitting lid on the frying pan, then cook for 20-30 minutes or until the fennel cores soften.

Step 12: Remove the fennel and apple from the pan and place onto a resting plate and set aside. Increase the heat and reduce the remaining cider liquid in the pan down to approximately 3 tablespoons, add the reserved fennel tips and season with sea salt & freshly cracked black pepper.

Step 13: Serve the fennel and apple with the reduced sauce with the sliced pork.