Overnight place pork, skin side up on baking tray to dry out the rind in the refrigerator.
Pre-heat oven to 240°C/220°C fan-forced.
Combine fennel, pepper and salt in a bowl. Drizzle pork with oil, then sprinkle over fennel mixture and rub into rind. Bake for 20 minutes or until rind starts to crackle.
Remove leaves from half of the thyme. Reduce oven to 180°C/160°C fan-forced. Bake pork for 1 hour 20 minutes, adding apple and thyme leaves in the final 30 minutes of cooking. Cover pork loosely with foil and rest for 10 minutes before carving.
Garnish pork with remaining thyme, then serve with apple and beans.
