<p>1. Preheat the oven to 150oC.&nbsp; In a large bowl mix together the fennel seeds, juniper berries, rosmary, lemon zest and garlic.&nbsp; Stir in the olive oil and lemon juice to form a paste.</p>
<p>2.&nbsp; If the Pork is not already score then get your Stanley knife out!&nbsp;</p>
<p>3. Using a really sharp nife carefully slice under the skin, leaving one end still attached to form a flap.</p>
<p>4.&nbsp; Season the meat with freshly ground black pepper and spread the herb mixture under the flap, into the meat and onto the sides.</p>
<p>5.&nbsp; Place the Pork skin-sdie up in a shallow roasting tin.&nbsp; Rub the rind with the vegetable oil and sprinkle with sea salt.</p>
<p>6.&nbsp; Roast for 1 hour, then pour in the wine and cook for a further 2.5 hours.</p>
<p>7.&nbsp; If the skin is not crackly ... cut it off and place it under a hot grill.</p>
<p>8. Cover the meat with foil and allow to rest for 15 minutes.</p>