Roast Pork Scotch Fillet with Fennel

2.5 kg pork scotch fillet, skin on
olive oil for rubbing
1 tbsp fennel seeds, toasted & ground
1 tsp salt
4 cloves garlic
½ tsp SIDS CRAZY SALT
1 bulb fennel, fronds reserved & chopped
2 large leeks, white only, thin sliced
1 cup dry white wine
600 g plums, halved & stones removed

Score the skin of the pork at 1 cm intervals through the fat (but not through the flesh). Pour boiling water over the skin (helps to open up the cuts) then dry well and refrigerate uncovered. (the dry air in the fridge will help to dry out the skin) Leave overnight or at least 2 hours.
Preheat oven to 220°C. Smear the skin of the pork with some olive oil, then mix 1 tsp ground fennel seeds with salt and rub into the skin.
Mash garlic cloves into a paste and mix with SIDS CRAZY SALT, remaining fennel and chopped fennel fronds. Rub this mixture over the flesh (not the skin).
Put the thin sliced fennel, leeks and wine in a roasting dish and place the pork on top of the vegetables, skin side up. Roast for 20 minutes then lower the temperature to 180°C and cook for 1½ hours. After 30 minutes, add plums to the pan. Remove from the oven to rest for 20 minutes before serving.
If the skin is not crunchy enough, remove from the meat, return to the oven and finish under the grill while the meat is resting.
Carve the meat and place on a warmed platter alongside fennel, leeks and plums. Serve with the strained pan juices in a gravy-boat.