Step 1

Preheat oven to 225°C. To make the stuffing, combine apple, raisins, fennel stalks, paprika, garlic and 1 tbs oil. Season.

Step 2

Place pork belly on the bench. Use a sharp knife to remove one third of the pork skin from the short side of the belly.

Step 3

Turn the belly over and place the stuffing along the skinless end. Roll pork belly tightly and tie with kitchen string. Pat the skin dry and rub with salt. Place on a wire rack set in a roasting pan filled with 1cm water. Roast for 30 minutes or until the fat turns golden. Reduce oven to 150°C and roast for a further 1 hour.

Step 4

Combine fennel bulb and carrot in a bowl with sugar and remaining 2 tbs oil, then season and toss to combine. Add to the rack and roast, topping up water if necessary, for 1 hour. Increase heat to 225°C and roast for a final 10 minutes or until pork is tender and skin is puffed and golden. Transfer pork and vegetables to a platter and rest for 10 minutes.

Step 5

Skim excess fat from pan juices and place pan over medium-high heat. Add flour and cook, scraping pan, for 2 minutes, then add stock and cook for 2-3 minutes until thickened. Season gravy, strain and serve with sliced pork and vegetables.