1. Prepare the pork the night before. Deeply score the skin in lines every 0.5cm and place in a small roasting tray. Dry-toast the fennel seeds and star anise for 1 minute, until fragrant, then cool. Roughly crush in a pestle and mortar, then crush in the salt and sugar. Rub the cure into the meat and slits in the skin. Wrap the tray in cling film; chill overnight.
2. The next day, preheat the oven to 160 ̊C, gas mark 3. Rinse the cure off the pork; dry with kitchen paper. Rinse the roasting tray, add the onion, apple and rosemary; sit the pork on top. Cover tightly with a double layer of foil; roast for 3 hours and 30 minutes.
3. Raise the oven to 240 ̊C, gas mark 8. Remove the foil; roast for 30 minutes more, until the crackling is golden (crisp it under a hot grill if needed). Rest for 20 minutes under foil.
4. Meanwhile, mix the cabbage, oil and lime zest and juice; season. (You can make up to 2 hours ahead.) Before serving, toss in the pear or apple; top with the stilton and nuts.
5. Remove the pork; discard the apple, onion and rosemary. Slice and serve with the salad.