How to make it
Pour 250ml of Teriyaki Sauce into a resealable plastic bag. Add the pork and coat with the sauce. Marinate in the refrigerator for at least 1 hour, preferably overnight.
Pre-heat oven to 220℃. Rub olive oil, salt, and fennel seeds all over the pork. Place the pork in a roasting tray, skin-side up, and transfer to oven. After 10 minutes, turn the heat down to 160℃. Lay the thyme sprigs, bay leaves, and chopped onion around the pork in the roasting tray. Roast for a further 25 minutes until cooked through. Transfer the meat to a platter, cover with aluminium foil and let rest.
Discard the excess liquid fat from the tray. Add the remaining Teriyaki Sauce. Place over medium heat and stir until the gravy starts to boil and becomes syrupy. Once ready, strain.
Cut the apple into quarters, leaving the skin on, but removing the core. Toss the apple with a squeeze of lemon juice. Stir-fry the apples with one tablespoon of oil for 15 minutes. Turn regularly. They are ready when they are tender and golden. Sprinkle some thyme leaves on the apples. Cut the meat into thick slices, add gravy and serve with apples.