Heat oven to 240C/fan 220C/gas 9.
Dry the skin of the pork with kitchen paper,
then rub with the oil and season generously
with sea salt. Sit the pork in a roasting tin,
then roast for 20 mins. Reduce the heat to
190C/fan 170C/gas 5 and continue to roast
the pork for 1 hr 20 mins until cooked and
skin has turned to crisp crackling. If the skin
isn’t crisp enough, turn the oven back up to
240C/fan 220C/gas 9 for a further 10 mins.
While the pork is roasting, make the pear
sauce. Heat the butter in a saucepan and
sizzle the pear chunks and fennel seeds
together until they start to brown. Add the
perry or cider and sugar. Bubble everything
down until the perry is reduced and has
become sticky and caramelised, and the pear
is tender and starting to collapse. If the pears
don’t break down, use a potato masher to
mash into a rough purée. Serve the sauce
in a bowl alongside the pork with your
favourite side dishes.