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Toast the fennel seeds and chilli before crushing then do the same with rosemary, thyme and smoked salt add those both to a bowl.
Finely grated the garlic, add to the bowl with lemon zest and juice then mix through the olive oil
Score the skin all over or poke loads of little holes with a sharp knife. Butterfly the pork belly so it opens up like a book.
Rub the herb, garlic mix all over then roll it tightly securing with string.
Leave uncovered in a fridge to dry out for a minimum of 12 hours.
Rub with olive oil and salt then roast at 220c/440f for 30 mins the 170c/340f for 80-90 mins or until the centre of the thickest part reaches 70c/140f then rest for at least 40 mins before carving