Step 1

Toast 2 tbsp fennel seeds and 1 tsp black peppercorns in a dry frying pan for a couple of mins. Pound them together in a pestle and mortar with some flaked sea salt, the leaves from 1 small bunch of thyme and 3 garlic cloves to make a paste.

Step 2

Mix with 2 tbsp olive oil and rub all over the flesh of a 1½ - 2kg piece of boneless pork belly. Cover and chill, leaving to marinate for a few hours or overnight.

Step 3

When ready to cook, rub the skin of the joint with plenty of salt and 1 tbsp more olive oil. Sit on a wire rack in a roasting tin and roast at 200C/180C fan/gas 6 for 30 mins.

Step 4

After this time, squeeze 2 lemons over the skin and turn the heat down to 180C/ 160C fan/gas Roast for a further 2 hrs.

Step 5

Finally, turn the heat back up to 220C/ 200C fan/gas 7 and give it a final blast for another 30 mins or so, to finish the crackling.

Step 6

Allow to rest somewhere warm for 20 mins. Carve up into chunks or slices and serve with the braised cabbage (below) and bay-infused potatoes (see 'goes well with').