Ingredients

Steps

• Preheat the oven to 230°C.
• Score the pork skin with deep cuts about 5mm wide.
• Mix smashed garlic, fennel seeds, salt, pepper, and chili and rub into the meat.
• Roast the pork on a rack for 30 minutes until the skin blisters.
• Turn the pork and pour over half the lemon juice and 2 tbsp olive oil.
• Reduce oven temperature to 110°C and roast for 8 to 24 hours, basting occasionally.
• Remove from oven when the meat is soft and the skin is crisp.
• Blend pesto ingredients together in a blender.
• Roast carrot and parsnip batons with oil and honey at 200°C for 30 minutes to serve.