1- Getting crispy rolled pork just right starts with careful preparation and follows a simple sequence. Begin by ensuring your pork skin is as dry as possible for that ultimate crackling effect. This method uses a slow roast to keep the meat juicy while crisping the exterior, drawing from proven techniques for home cooks.

2- First, pat the pork skin dry with paper towels and, if possible, leave it uncovered in the fridge overnight for further drying. This step helps create that bubbly, crispy texture everyone loves. Preheat your oven to 220°C (430°F) to kick things off with a high-heat blast.

3- Next, season the pork flesh with 1 1/2 teaspoons salt, all the black pepper, fennel seeds, and 1 tablespoon olive oil; rub it well into the meat for even flavor. Drizzle 1 teaspoon olive oil over the skin side, then evenly sprinkle the remaining 1 1/2 teaspoons salt, ensuring no spots are missed. Place the halved garlic bulb and onions in a roasting pan, then position the pork skin side up on top, and carefully pour the wine into the pan without wetting the skin.

4-Slow Roasting and Finishing Touches: Immediately reduce the oven temperature to 160°C (320°F) and slow roast uncovered for 2 1/2 hours. After 1 1/2 hours, check the pork’s shape and use scrunched foil balls underneath to level the skin surface for even heat exposure, then keep roasting. If the pan dries out, add a bit of water, and reapply oil and salt to any bald skin patches if needed to maintain crispiness.

5- Once the slow roast is done, increase the oven temperature to 250°C (485°F) and roast for another 30 minutes, rotating the pan as necessary to crisp all the skin evenly. Cover any parts that are already done with foil to avoid burning. Finally, rest the pork loosely covered with foil for 20 minutes before slicing, allowing juices to settle. For the gravy, skim 3 tablespoons of fat from the roasting pan and heat in a saucepan, then strain the remaining pan juices, discarding solids and excess fat.

6- Add flour to the fat and cook for 1 minute, whisk in chicken stock and strained pan juices, simmer until thickened (about 3 minutes), and season with salt and pepper. Serve the gravy alongside the pork, but remember to keep it off the crackling to maintain its crunch. As experts on fennel benefits note, ingredients like fennel seeds add a nice touch without overwhelming the dish.