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Heat oven to 240C/220C fan/gas 9.
Sit the pork in a large roasting tin. If the
skin isn’t already scored for you, score
it with a small, sharp knife. Mix together
the thyme, fennel seeds, oil and 1 tsp salt
with a good grinding of black pepper. Rub
this over the top and ends of the pork.
Roast for 30 mins, then cover the whole
tin with a large sheet of foil, reduce the
oven temperature to 140C/120C fan/gas 1
and return the pork to the oven for a
further 5 hrs.
While the pork is cooking, make the
chutney. Heat the oil in a large saucepan.
Soften the onion and chilli together for
10-15 mins. Once soft, stir in the apple
chunks, vinegar and sugar with 50ml
water. Cover and cook over a low heat
for 15-20 mins, stirring occasionally, until
the apple is very soft. Blitz half the apple
mixture with a hand blender, or scoop
half into a food processor and whizz until
smooth, before stirring back into the pan
with the leaves from the thyme sprig.
Take the pork from the oven – the meat
should be very tender – and increase the
temperature to 240C/220C fan/gas 9.
When the oven has reached temperature,
discard the foil and put the pork back in
for 30 mins to crisp up the skin a little.
For really crisp crackling, remove the skin
from the meat, wrap the meat in foil to
keep warm, and return only the skin to
the oven for 30 mins. Use a couple of
forks to shred the pork from the joint.
Sandwich in soft buttered rolls with
apple chilli chutney, warm or at room
temperature. Serve with pieces of crisp
crackling on the side.