1. Start by preheating your oven to 220˚C/428˚F.
2. Place the pork on a wire rack in your sink and pour over 1 liter of boiling water.
3. This trick helps the skin crisp up beautifully.
4. Pat it dry thoroughly, better yet, let it dry out overnight in the fridge for ultimate crackling perfection.
5. Crush the fennel seeds and salt using a pestle and mortar or a coffee grinder.
6. Take three-quarters of this mixture and rub it generously into the pork skin.
7. Now, mix the remaining seasoning with the garlic paste and five-spice powder, and massage it into the scored flesh of the meat.
8. Pop the pork into the oven and roast for 30 minutes at a high temperature.
9. Then, lower the heat to 190˚C/375˚F and roast for another 1 hour and 45 minutes.
10. Keep an eye on that crackling; it should be golden and crunchy.
11. If it needs a little more crispiness, give it a quick blast under the grill.
12. Once done, cover the pork with foil and let it rest for 15 minutes.
13. This step locks in the juices and makes carving a breeze.

The Gravy

1. Don’t skip the Marsala Wine Gravy!
2. Pour off most of the fat from the roasting pan, keeping about a tablespoon.
3. Place the pan over medium heat.
4. Stir in the flour and cook for a minute until it turns a light golden brown.
5. Add the Marsala wine and chicken stock, whisking as you go.
6. Let it bubble and thicken, which takes about five minutes.
7. Need a thinner gravy? Just add a splash of boiling water.

Serve It Up

1. Carve your rested pork into thick, juicy slices and pair it with a generous drizzle of that Marsala gravy.
2. Serve with your favorite sides, think roasted veggies or buttery potatoes, and watch everyone at the table go for seconds.