Method:

STEP 1:Pre-heat the oven to 160°C. Finely chop the onion and pancetta then roughly chop the herbs. 

STEP 2: In a non-stick frying pan, add the fennel seeds and chilli flakes and gently toast them on a medium heat in order to release the flavours from the fennel seeds. When you can smell the spices and in a drizzle of olive oil and the onion, pancetta and herbs to sweat them off. 

STEP 3: When the onion has softened and the pancetta has cooked, season, then add in a handful of breadcrumbs, take off the heat and mix. 

STEP 4: Lay the pork belly skin side down and score lightly. Let the stuffing cool completely then spread it across the belly and massage it in. Roll it up tightly, tie with butchers string and leave it uncovered in the fridge overnight if you can - this will dry out the skin giving you a more crispy crackling. If you don't want to leave it overnight just pat the skin dry with kitchen roll. 

STEP 5: Place it into a baking tray and roast for 3 1/2 hours, checking on it in intervals. If you need to, turn the oven up to 220°C for the last 15minutes to give the crackling a real blast of heat at the end. 

Slice to serve.