Tuscan Fennel-Rubbed Pork Belly

Method

1. 1The Rub: Crush 4 garlic cloves, 2 sprigs rosemary (leaves only) & 1 tbsp fennel seeds.
2. 2The Meat: ~2.5kg pork belly (skin scored). Rub the paste into the meat (not the skin). Rub oil and plenty of salt into the skin.
3. 3The Base: Slice 2 onions into the roasting tin; sit the pork on top. Add 500ml chicken/veg stock and a splash of white wine.
4. 4The Roast: Start at 220°C for 30 mins to blast the crackling. Drop to 140°C.
5. 5Finish: Roast for 3 more hours. Rest for 20 mins. Use the tin juices for gravy.