Prep the skin:
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Pat the pork skin completely dry with a paper towel. Use a sharp knife to score the skin into thin strips (about 1–2 cm apart), making sure not to cut into the meat itself.

Season:
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Rub the skin with olive oil and the coarse sea salt.
Flip the pork and massage the minced garlic, crushed fennel seeds, and black pepper into the flesh.
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Roast (High Heat):

Preheat your oven to 220°C. Place the sliced onions into the bottom of your roasting pan (this adds flavor and prevents burning) and place the pork on top, skin-side up.
Roast for 30 minutes to blister the skin and start the crackling.

Roast (Low Heat):

Reduce the oven temperature to 180°C. Cook for about 1.5 to 2 hours (roughly 30 minutes per 500g of meat).
The pork is perfectly cooked when an instant-read thermometer reads between 65°C and 70°C in the thickest part.

Rest:

Transfer the roast to a cutting board, cover loosely with foil, and let it rest for 20 minutes before carving

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