Rub the pork with a mixture of fennel seeds, dried bay leaves, salt and pepper all crushed and ground in a pestle and mortar. Make sure you get it it all the cracks and creases, and in between the scored lines in the skin. Pork belly is very rich, so a 300g piece of meat will feed 2 or maybe 3 people.
Place in a small oven dish skin side up, cover with foil and place in a moderately hot oven at 160C. Allow it to roast gently for 2 hours, taking the foil off at about 1.5 hours. To really crisp the skin up, turn the heat up to 200C for a further 15-20 mins once the 2 hours are up.
Cut into slices and serve with some lentils, or roast veg. Left over pork can be sliced thinly and slipped into a bowl of hot asian-style noodle soup.
Place in a small oven dish skin side up, cover with foil and place in a moderately hot oven at 160C. Allow it to roast gently for 2 hours, taking the foil off at about 1.5 hours. To really crisp the skin up, turn the heat up to 200C for a further 15-20 mins once the 2 hours are up.
Cut into slices and serve with some lentils, or roast veg. Left over pork can be sliced thinly and slipped into a bowl of hot asian-style noodle soup.