PRE-HEAT THE OVEN TO 150ËC/130ËC FAN/GAS 2 SLICE - Rinse the meat and pat dry with kitchen paper. Place the joint on a work surface and, with a sharp knife, slice carefully under the skin, leaving it attached to the meat at one side. PREP - Crush the fennel seeds and juniper berries. Zest and squeeze the lemons. Peel and crush the garlic. Rinse the rosemary sprigs and remove the needles from the stalks. MIX - Finely chop the rosemary needles and lemon zest and add to the crushed fennel seeds and juniper berries with the crushed garlic. Stir in the lemon juice and olive oil to form a paste. SPREAD - Spread the aromatic mixture under the skin flap on the pork and into the meat. Season the pork with a generous grinding of black pepper and place it skin side up in a shallow roasting tin. Rub the skin with a little oil and sprinkle with sea salt. ROAST - Roast the meat for 1 hour, then pour the wine into the tin and continue roasting for another 1 hour and 45 minutes or until the pork is cooked and the juices run clear. If the skin is not at crackling point, cut it off the roast and place under a hot grill for a few minutes just before serving. REST - Cover the pork with foil and leave it to rest for 15 minutes before serving.