Step 1

To begin, place the fennel seeds and chilli flakes in hot, dry pan and toast for 30 seconds, until fragrant

Step 2

Peel the garlic cloves and place in a pestle and mortar. Add the herbs, toasted spices, salt, pepper and white wine and grind to a rough paste

Step 3

Place the pork belly skin-side down and lay the loin across the width. Trim the loin down to size so it rolls up neatly

Step 4

Lightly score the belly flesh in a 2cm diagonal pattern and massage the stuffing paste into the belly and loin. Place the loin back onto the belly

Step 5

Roll up tightly, tie up with butcher's string and leave uncovered in the fridge overnight. This will dry out the skin, giving a crispier crackling

Step 6

Preheat the oven to 160°C/gas mark 3

Step 7

Place the pork on a wire rack set over an oven tray. Pour in the 500ml of water and cook in the oven for 3 1/2 to 4 hours. Check at intervals; if the water has evaporated, add a little more

Step 8

Leave to rest for 30 minutes before carving. Slice and serve warm in buttered bread rolls