Preheat oven to 230ºC fan forced/240ºC conventional, lightly grease a large roasting pan and wire rack with spray oil.
Combine the salt and fennel seeds in a bowl, mix well.
Place the pork (see tips below), rind-side up, on the roasting rack in the pan. Brush all over with oil. Sprinkle with half the salt mixture, then use your fingertips to rub the salt into the rind. Stand 15 minutes then sprinkle with remaining salt mixture.
Roast for 30 minutes or until the rind crackles. Reduce oven temperature to 160ºC conventional/180ºC fan forced. Roast the pork for 1 hour 15 - 1 hour 20 minutes until pork is just cooked through, insert a skewer into the centre and the juices should run clear. Transfer to a serving platter. Set aside, uncovered (if you cover the crackling will go soft) for 20-30 minutes to rest. Remove the string, slice and serve with roast vegetables and apple sauce.
Woolworths Cooking Tips:
Well-scored rind is key to great crackling, all pork from Woolworths has been carefully scored.
Make sure the rind is really dry, if possible leave in fridge on a plate uncovered 24 hours before cooking;
Rub all over with olive oil then sprinkle really well with FINE TABLE SALT, rubbing it into to the scored rind. If you don't rub the salt in properly the crackling will be chewy.
If the weight of your pork is different, a rough guide is; roast or barbecue start on high heat 230ºC fan forced/240ºC conventional for 30 minutes then reduce oven 160ºC fan forced/180ºC conventional & cook about 25 mins per 500g. Rest for at least 30 minutes before carving.For more information visit www.woolworths.com.au