Preheat oven to 220°C.

Score across the pork skin into the fat at ½ cm intervals, about 1 cm deep but avoid cutting into the meat.

Coarsely grind together the sea salt and fennel seeds in a spice grinder or mortar and pestle. Mix with the olive oil and thoroughly rub over the skin and between the cuts.

Turn over and season the underside of the pork with salt and pepper.

Place the pork skin side up on a rack in a roasting pan large enough to hold the pork and the carrots.

Cook for about 15 minutes or until the skin is golden brown and starting to crackle.

Reduce the heat to 170°C and roast for another 1 ½ hours. Take out of the oven and baste the pork with the pan juices.

Remove the rack with the pork from the pan and add the carrots, tossing through the fat in the bottom of the pan. Pour in the Chardonnay.

Carefully lift the pork off the rack and place on top of the carrots. Return to the oven and cook for another hour or until the meat pulls apart easily and the carrots are tender.

Serve with steamed green vegetables and Wolf Blass White Label Adelaide Hills Chardonnay.