Classic Roast Pork Belly

Preheat the oven to 250°C fan bake (highest setting). Score the pork skin down to the meat with a sharp knife, making cuts as close together as possible.

Bash the fennel seeds and a good pinch of salt in a pestle and mortar to a rough powder. Pour the olive oil over the scored skin, sprinkle over the fennel mixture, and rub all over.

Roughly chop the onions, carrots and celery. Break the garlic bulb into unpeeled cloves. Scatter the vegetables, garlic and thyme into a roasting tray. Sit the pork belly on top.

Roast for 10 to 15 minutes until the skin begins to crackle. Reduce the oven to 160°C fan bake and roast for a further 1 hour 30 minutes. Test that the meat pulls apart easily; if not, cook for another 15 to 20 minutes.

Lift the pork onto a board. Place the roasting tray on the hob over a medium heat. Pour in the white wine to deglaze, scraping up the roasted bits, then stir in the flour and a splash of water. Mash the vegetables roughly with a potato masher and cook for 2 to 3 minutes to thicken. Season and strain into a jug.

Snap off the crackling and break into pieces. Pull the pork belly apart and serve with the rough vegetable gravy.