The succulent pork will melt in your mouth with flavours that burst after 3 hours of roasting!
Heat oven to the highest temperature (this is to get the pork crackling). With a sharp Chefs Toolbox Knife score the skin down to the meat (don't cut the meat) go across the skin and make the cuts close together. Crush the fennel seeds and sea salt and mix together.
Pour half of the oil on top of the skin of the Pork Belly and sprinkle half of your fennel and salt mixture, rubbing on top. Then pour the remainder of the oil and fennel and salt mixture and rub thoroughly between the cut scored skin.
Wash the vegetables and cut into large pieces and place in the bottom of the roasting dish. Add the whole garlic bulbs with skin on. Spread over the thyme leaves.
Place the Pork Belly on top of the vegetables and put in the hot over for 10-15 minutes or until the skin of the belly starts to bubble and is golden brown. Then turn the oven down to 170C and roast for 1.5hours.
Carefully open the oven and pour in the wine to the base of the roasting dish where the vegetables are and continue to cook for another 1.5 hours. Remove the meat carefully and check if it falls apart easily.
Once you are happy with the tenderness of the meat serve up and enjoy!
Add whatever vegetables you like!