Slow and low cooking is absolutely fantastic.
In a pestle and mortar grind 2 teaspoons of fennel seeds, 1/2 a teaspoon peppercorns and 1/2 a teaspoon of Blackthorn Sea salt. Using a Stanley knife, score the skin of the belly and rub in the spice mix thoroughly. Rub a little olive oil over all sides of the meat then lightly season with a little more salt. Place in a hot oven in a roasting tin on a wire rack at 200íC for 30 mins then reduce the heat to 180íC and roast for 2 hours.