Step 1

Turn the oven to the highest temperature.

Step 2

Using a very sharp knife score the skin down to the meat, make sure not to cut too close to the meat. Score across so that it is in small blocks.

Step 3

Put the fennel and salt in a pestle and mortar and grind until the seeds are smashed and mixed well with the salt.

Step 4

Pour the oil over the skin of the pork and sprinkle the fennel and salt and rub it in well so that it gets in between the squares. Make sure your pork belly is well seasoned as the salt will also help with crispiness.

Step 5

Wash the carrots and celery and cut into medium pieces and place these into the base of the roasting dish.

Step 6

Place in the whole garlic cloves, peel and cut the onions into large wedges and toss in with the whole thyme leaves.

Step 7

Put the seasoned pork belly on top of the vegetables and then put into your very hot oven for 10 – 15 minutes until the skin of the belly starts to bubble and is golden brown.

Step 8

Lower the temperature to 170°C, then roast for 1½ hours.

Step 9

Carefully open the oven door and add into the tray ¾ cup of the white wine. Continue to cook for 1 hour.

Step 10

When the meat pulls apart it is ready. If not let it cook until ready.

Step 11

Remove from the oven and place the belly carefully on a wooden board. Allow it to rest.

Step 12

Put the roasting tray directly on your stove on a medium heat plate. Add the flour and wine and stir until thickened. If the sauce is too thick add more white wine.

Step 13

Mash the vegetables until it looks like a delicious thick looking sauce. If you prefer, you can strain the sauce or pour it as it is over the roasted belly.