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With the pork belly skin side down, cut halfway through the meat from one side almost to the edge of the other side but not all the way. This will allow an extra layer of the rub.
To make the rub in a mortar and pestle, add the fennel seeds and crush slightly. Then add the rest of the ingredients and work until you have a course paste.
Rub into the pork flesh and in between the layer created. Be careful not to get it on the skin.
Roll the pork belly and tie with butchers string.
Leave on a rack in the fridge uncovered for a day or two for the skin to dry out.
Roast the pork at 392°F/200°C for 30 min then drop to 320°F/160°C for 2 more hours.