- Step 1
Preheat oven to 220°C. Using a sharp knife, score pork skin at 1cm intervals.
- Step 2
Using the back of a knife or mortar and pestle, lightly crush fennel seeds, coriander seeds and salt. Drizzle pork with oil. Rub fennel mixture over pork. Place pork on a wire rack in a large roasting pan. Pour 2 cups cold water into base of pan.
- Step 3
Roast for 20 minutes. Reduce heat to 180°C. Cook for a further 1 hour and 45 minutes or until juices run clear when a skewer is inserted into pork. Cover loosely with foil. Allow to rest for 20 minutes.
- Step 4
Make summer salsa: Meanwhile, heat oil in a large, non-stick frying pan. Add onion and apple. Cook over medium heat for 5 minutes or until softened. Add 1/2 cup of cold water. Simmer for 5 to 8 minutes or until liquid has reduced by half. Add nectarines and cinnamon. Cook, stirring occasionally, for 3 to 5 minutes or until nectarine is heated through. Remove from heat. Stir in lime juice. Remove to a bowl.
- Step 5
Slice pork. Serve with salsa.
Variation: Replace nectarines with 2 peaches or 1 large mango.