METHOD

1. Place the fennel into a small food processor and process until finely chopped. Add the oregano, lemon, sugar, salt and pepper, and process until finely chopped. Using a meat tenderiser, pound the pork skin for 3 minutes, then score the skin at 1cm intervals. 
2. Turn the pork and using a sharp knife make a pocket in the meat on both edges (butterfly technique) and open out the meat to flatten. Spread the herb mixture over the meat. Refrigerate, skin-side up, on a baking tray lined with non-stick baking paper for at least 2 hours or overnight to marinate.
3. Preheat oven to 120°C. Tuck the pork under itself to form a rounded log shape and tie loosely with kitchen string. Place the rosemary sprigs into the bottom of a Le Creuset Cast Iron Oval Casserole (29cm/4.7 litre) and top with the pork. Cover with the lid and roast for 2 hours.
4. To make the cheats apple and juniper relish, place the apple jucie, juniper, ginger, vinegar, extra sugar, extra oregano and extra salt into a large frying pan over medium high heat and stir to dissolve the sugar.
5. Increase the heat to medium high and allow to simmer for 12 minutes or until the relish has thickened. Set aside to cool.
6. Increase the oven temperature to 240°C. Remove the lid from the pan. Pour the apple juice into the pan – but not over the pork. Brush the pork with oil and sprinkle with salt. Roast for a further 30–35 minutes or until the skin has crackled or until the pork is just cooked through. To serve thinly slice the pork and serve with the cheats apple and juniper relish. Serves 6–8 

+ You can store the cheats apple and juniper relish in the refrigerator for up to 3 weeks.
Photography: Con Poulos