The day before cooking, remove the pork from packaging and place on a plate in the fridge, uncovered, skin side up, overnight.
When you’re ready to start cooking, heat the oven to 220°C / 200 °C fan. Remove pork from fridge. Toast the fennel and coriander seeds in the oven for 8 minutes on a small tray. Add to a mortar and grind with a pestle with the other spices and salt. Rub the skin with oil and the spice mix. Place on a roasting tray.
Core the apples and chop two finely. Melt the butter in a heavy based pan over medium high heat. Cook the chopped apples for 5 minutes, stirring regularly. Add the shallot and bacon. Cook for a further 5 minutes. Add the other ingredients, mix. Season. Stuff mixture inside the remaining apples. Place next to pork on the tray.
Place the pork and apples in the middle rack of the oven and roast for 20 minutes. Reduce heat to 160°C/140°C fan, cover with foil continue to cook for another 30 minutes. Remove apples. Continue to cook the pork for a further 15 -20 minutes or until the internal temperature reaches 65°C. Remove the pork from the oven and allow to rest.
Carve the pork and serve with the apples, potato, and a fennel salad.
