Mix together the garlic, fennel seeds and lemon and orange rind in a bowl to make a paste. Rub all over the pork, pressing it into the cuts in the skin. Season well.
Place the meat in a roasting tin. Roast in a preheated oven, 220°C (425°F), Gas Mark 7, for 20 minutes. Reduce the oven temperature to 180°C (350°F), Gas Mark 4, and cook for a further 1 hour until the meat is crisp and cooked through.
Cut the meat into small bite-sized pieces and serve.