Using a pestle & mortar, grind the fennel and salt together
Rub the oil into the pork skin, then rub in the salt mixture
Peel the onions and slice into thick wedges
Quarter the garlic bulb and arrange the onion and garlic at the bottom of a roasting tray, then place the pork on top
Roast until the skin turns brown and crispy, approx 20 - 30 minutes, then reduce the heat to 180C (355F) and cook for a further 20 minutes
Score the apples along the centre (this will make sure they don't explode!) and place in the oven tray, around the pork. Cook for 20-30 minutes until the pork juices run clear, and the apples are soft.
Once cooked, remove the pork and apples from the tray and keep warm
Transfer the remaining contents of the tray into a saucepan through a sieve and add the wine to the juices.
Boil over a medium heat for a couple of minutes until the sauce thickens. Add the stock and simmer for 15 minutes.
Serve the pork and apples and top with the sauce.
Recipe by The Paleo Network at https://paleo.com.au/roast-pork-rack-with-baked-apples/