Roast loin of pork

Debone the loin of pork, keeping the rind intact. (Reserve the bones to make a gravy.) Using a sharp knife, make incisions in the rind at about 5 cm intervals. Rub salt and some of the chopped rosemary into the rind side of the meat and into the incisions. Mix the fennel seeds and garlic with the remaining rosemary and rub into the meat side of the cut. (Do not rub any of this mixture onto the rind side of the meat as it will burn while roasting.) Place the meat in a roasting tin and pour over the balsamic vinegar and olive oil. Add the bay leaves and marinate the meat for 30 minutes to an hour. Meanwhile preheat the oven to 220 ºC. Arrange the bones in an oven pan and roast until well browned. Remove from the oven and set aside. Rub the rind of the loin of pork with coarse salt once more to prevent it from burning and becoming dry. Place the loin of pork on the rack of the roasting tin. Add the browned bones, celery, carrot, onion and 565 ml (2 1/4 c) water to the marinade in the roasting tin. (These juices will later be used to make the gravy.) Place the rack with the loin of pork over the roasting tin and roast the meat for 20 minutes at 220 ºC. Reduce the heat to 160 ºC and roast the pork for another two hours. Remove from the oven and leave to rest for 10 minutes. To prepare the gravy: Place the bones and pan juices in a large saucepan. Scrape up the coagulated roasting juices and add to the saucepan. Bring to the boil and skim off the fat. Reduce the liquid until a fairly thick gravy is formed. Remove the bones and strain. Season to taste with salt and black pepper and serve with the pork.
Serves 4-6.