1-Season the flesh side of the pork with 1 1/2 teaspoons salt, black pepper, fennel seeds, and 1 tablespoon olive oil, rubbing it into the crevices for even flavor distribution.

2-Drizzle the pork skin with 1 teaspoon olive oil and evenly sprinkle with the remaining 1 1/2 teaspoons salt, making sure to cover it without leaving bald spots.

3-Place the garlic and onions cut side up in a roasting pan, then set the pork on top with the skin side up for optimal crisping.

4-Carefully pour the wine into the pan, avoiding any contact with the pork skin to keep it dry.

5-Immediately reduce the oven temperature to 160°C (320°F, 140°C fan) and roast uncovered for 2 1/2 hours to gently cook the meat while drying the skin.

6-After 1 1/2 hours, use scrunched foil balls to level the pork skin for even crisping; if needed, reposition the pork, then continue roasting for another hour.

7-Add water if the pan dries out, and reapply oil and salt to any skin areas that have lost their seasoning.

8-Increase the oven temperature to 250°C (485°F) or your highest setting and roast for 30 minutes, rotating the pan as needed until the skin is bubbly and crisp all over.

9-Protect areas that crisp early by covering them with foil while the rest finishes.

10-Remove the pork and let it rest loosely tented with foil for 20 minutes before slicing to keep the meat juicy.

11-To make the gravy, skim 3 tablespoons of fat from the roasting pan into a saucepan, strain the juices (discarding the garlic and onion), skim excess fat, then whisk in flour and cook for 1 minute.

12-Gradually add chicken broth and pan juices, whisking to avoid lumps, and simmer until thickened, about 3 minutes.

13-Season the gravy with salt and pepper to taste, and serve it separately from the crackling to maintain its crunch.