Method:
Toast fennel seeds and peppercorns in a dry pan until fragrant, then grind coarsely. Mix with chilli flakes, herbs, capers, orange zest, and salt. Pat pork belly dry, butterfly it, and score the skin lightly. Spread the herb mixture over the meat, roll tightly with the skin on the outside, and tie with butcher’s string about 2cm apart. Marinate overnight or cook immediately.
Place the rolled pork in a pot with the poaching ingredients. Simmer gently for 1½–2 hours, until the internal temperature reaches 85–90°C. Remove, drain, and place on a rack to dry for 15 minutes while preheating the oven to 250°C. Brush with oil, sprinkle with salt, and roast for 20–40 minutes until the skin is blistered and crisp.
Rest for 15 minutes before slicing into 1cm-thick pieces. Serve warm with wholegrain or English mustard.
