Put the fennel, bay leaves, garlic, cardamom, star anise, and half the fennel seeds into a hot roasting pan on the stovetop with a little oil and heat for about 2 minutes until aromatic. Push to the side of the pan, then add the pork, skin side down, and cook for at least 5 minutes until turning golden brown. Turn the pork over, season the skin again with salt, and sprinkle with the remaining fennel seeds. Pour in the wine to deglaze the pan, scraping up the bits from the bottom (be careful not to get the skin of the pork wet). Bring to a boil, then pour in enough stock to come up to a layer of fat just below the skin and allow to boil again.