Crispy pork belly

Method

1. Preheat the oven to 190°C/fan170°C/gas 5. Place the pork belly on a board and pat dry with kitchen paper. Rub the fennel seeds and sea salt all over the skin.
2. Place the onion wedges and celery in a roasting tin, put the pork belly on top, skin-side up, and roast for 1 hour. Increase the temperature to 220°C/fan200°C/gas 7 and roast for a further 20 minutes, until the crackling is crisp. Place on a carving board to rest for 10 minutes before slicing. Serve with seasonal vegetables.