Remove the pork from its packaging, place it on a plate or chopping board and pat the skin dry thoroughly with a paper towel. Place it in the fridge, uncovered, skin-side up, and leave for 6 hours (minimum) or up to 24 hours (best).

Preheat the oven to 240°C (475°F).

Remove the pork from the fridge 30 minutes before baking. Pat the skin dry again with a paper towel. Turn the pork over so it’s skin-side down. Drizzle the flesh with the olive oil and sprinkle with the salt, fennel seeds and pepper.

Arrange the onion, carrot, celery and garlic in a large, deep roasting pan. Place the pork, flesh-side down, on top of the vegetables.

Pat the skin dry one more time. Rub the olive oil over the top of the skin and sprinkle the sea salt flakes evenly across the surface.

Place the pan on the middle rack of the oven and roast for 30–40 minutes, or until the skin is starting to dry out and small bubbles begin forming.

Reduce the oven temperature to 160°C (325°F). Carefully pour 3 cups of water into the base of the pan. Roast for 2 hours, or until the pork is tender.

Remove the pork from the oven. Transfer the pork belly, skin-side up, to a foil-lined baking tray with a wire rack placed on top.

Place the pork on a high shelf and grill (broil) for 2–3 minutes, or until the skin puffs and turns golden.

Place the original roasting pan on the stovetop over medium heat. If there is a lot of excess fat in the tray, ladle out all but 2 tablespoons. Sprinkle the flour over the vegetables and stir to form a thick paste. Slowly add the chicken stock, whisking as you go.

Pour the gravy through a sieve into a small saucepan. Season with salt and pepper to taste. Keep warm.

Place the pork belly on a clean chopping board, skin-side down. Slice into thick pieces and serve with mashed potatoes, braised cabbage, apple sauce, gravy and a sprinkle of finely chopped dill and parsley.