Step 1

Score the pork skin at 5mm intervals using a very sharp knife (score just down to where the skin meets the fat). Turn the pork over and lightly score the flesh with a sharp knife (you only need to make shallow incisions).

Step 2

Dry-roast the fennel seeds and chilli flakes in a small frying pan over mediumhigh heat, shaking the pan occasionally, for 30 seconds to 1 minute until fragrant. Transfer to a bowl to cool, then coarsely crush. Stir in the garlic, herbs, olive oil, lemon zest and 2 tsp sea salt, and mix to a paste. Rub the paste into the flesh of the pork.

Step 3

Place the pork, skin-side up, on a tray. Rub the remaining 11/4 tbs sea salt into the skin, making sure you get right into the incisions. Refrigerate overnight, skin-side up and uncovered, to dry out.

Step 4

Preheat the oven to 220°C (fan-forced).

Step 5

Lay the pork belly, skin-side down, on a clean work surface. Roll into a cylinder and tie at 2-3cm intervals with kitchen string. Set aside for 1 hour to come to room temperature. Thoroughly pat skin dry with paper towel.

Step 6

Transfer the pork to a wire rack in a roasting tin, drizzle with olive oil and roast for 40 minutes until the skin beings to crisp and crackling forms. Reduce the oven temperature to 180°C and open the door briefly to let the heat out. Continue to roast the pork for 45 minutes to 1 hour or until cooked to medium: the internal temperature will read 58°C, and the pork will continue to cook as it rests.

Step 7

Cover the pork loosely with foil and set aside to rest for 30 minutes, then remove the string and thinly slice.

Step 8

While the pork rests, toss the rocket, peach slices and herbs in a bowl. Dress with olive oil and vinegar to taste and season with salt and pepper. Serve with the sliced pork and the lemon wedges.