1-Preparation: Getting crispy rolled pork right starts with careful prep, and this guide walks you through each part based on proven methods. Begin by patting the pork skin dry with paper towels; for the best results, leave it uncovered in the fridge overnight to remove excess moisture. This step is crucial as it sets the stage for that irresistible crackling texture.

2-Preparation: Next, preheat your oven to 220°C (430°F) or 200°C fan to kick things off hot. Season the pork flesh with 1 1/2 teaspoons of the salt, all the black pepper, fennel seeds, and 1 tablespoon of olive oil, making sure to rub it into every nook for even flavor. Then, drizzle the remaining 1 teaspoon of olive oil over the skin and rub on the other 1 1/2 teaspoons of salt for full coverage.

3-Setting Up the Roast: Place the halved garlic and onions cut side up in a roasting pan, then lay the pork on top with the skin facing up. Pour the 2 cups of liquid whether it’s wine, cider, apple juice, chicken broth, or water into the pan carefully, avoiding the skin to keep it dry. Right away, drop the oven temperature to 160°C (320°F) or 140°C fan for slow roasting.

4-Roasting instructions: Roast uncovered for 2 1/2 hours in total. About halfway through, at the 1 1/2-hour mark, check if the skin is uneven; if so, use scrunched foil balls to level it and reposition any loose meat before continuing. Keep an eye on the pan, adding water if it gets dry, and if salt falls off the skin, lightly mist or brush with oil and reapply salt to those spots.

5-Finishing Touches and Gravy: Once the slow roast is done, crank the oven up to 250°C (485°F) or its highest setting and roast for another 30 minutes, rotating as needed for even crisping. If some areas brown too fast, use foil patches secured by soaked toothpicks to shield them. After roasting, remove the pork, tent it loosely with foil, and let it rest for 15 to 20 minutes so juices redistribute while keeping the crackling crisp.

6-Slicing and Making Gravy: Slice the pork with a serrated knife and serve it with homemade gravy to complete the meal. For the gravy, skim 3 tablespoons of fat from the roasting pan into a saucepan, then strain the remaining pan juices through a sieve, pressing the onions and garlic for extra flavor before discarding solids. Heat the fat, add the flour to make a roux, and gradually whisk in the chicken stock and strained juices until smooth. Simmer for about 3 minutes until thickened, and season with salt and pepper as needed.