Step 1

Place pork belly in a large non-reactive bowl and cover both sides with rock salt. Cover and chill overnight.

Step 2

Brush off excess salt and discard. Place pork, skin- side up, on a wire rack placed over a large high-sided roasting pan. Pour boiling water over the skin. Discard water. Return pork, skin-side up, on wire rack and allow to dry by placing, uncovered, in the fridge for 30-40 minutes until cold.

Step 3

Preheat the oven to 240°C. To make the fennel salt, place the fennel seeds in a small bowl with 2 tbs sea salt flakes and toss to combine. Set aside.

Step 4

Scatter roasting pan with sliced fennel and garlic cloves. Add the pork belly, skin-side up, and scatter over the fennel salt, rubbing with your hands to make sure the skin is well coated. Pour chicken stock around the edges of the pan so it reaches halfway up the sides of the pork belly, adding water if needed. Ensure the skin isn’t submerged.

Step 5

Place in the oven and reduce temperature to 180°C. Roast for 1 hour- 1 hour 15 minutes or until the meat is tender to the touch. Increase the temperature to 220°C and roast for a further 30 minutes or until the skin is crisp and deep golden. Rest for 10 minutes before slicing.

Step 6

Meanwhile, to make the salsa, place all ingredients in a medium bowl, season to taste and stir to combine. Set aside.

Step 7

Slice pork into generous pieces and serve with the salsa on the side.