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Place 2.5kg pork belly in the fridge uncovered overnight
Wrap foil around pork so it covers just the meat, leaving skin exposed
Brush pork with olive oil and season with salt
Roast pork at 140°C for 2½ hours
In a casserole pot, combine 2 quartered fennel bulbs, 6 halved shallots, 1 halved garlic bulb, 2 apples cut into sixths, thyme, fennel seeds, salt, pepper, and olive oil
Roast vegetables for 1 hour in the same oven at 140°C
Pour pork juices into the vegetables
Roast pork and vegetables together at 240°C for 30-40 minutes to crisp the skin
Remove pork and rest uncovered
Deglaze the casserole with 1-2 bottles cider
Boil the cider, strain, and reduce until glossy
Serve vegetables in a dish, spoon over cider gravy, and slice pork to serve on top