Ingredients
Method
1.
Using a sharp knife, score pork rind in a criss-cross pattern. Coarsely grate rind from lemon; chop lemon coarsely.
2.
Cook fennel seeds in dry large frying pan until fragrant. Using mortar and pestle, crush seeds. Add chilli, salt, pepper, garlic, lemon rind and 2 tablespoons of the oil; pound until finely ground.
3.
Heat remaining oil in same pan; cook pork, skin-side down, until browned and crisp. Turn pork; cook until browned all over. Spread fennel mixture all over pork.
4.
Place onion, stock and chopped lemon in 4.5-litre (18-cup) slow cooker; top with pork, skin-side up. Cook, covered, on low, 7 hours.
5.
Remove pork from cooker; stand, covered, 10 minutes before slicing thinly.
