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To begin, place the fennel seeds and chilli flakes in hot, dry pan and toast for 30 seconds, until fragrant
Peel the garlic cloves and place in a pestle and mortar. Add the herbs, toasted spices, salt, pepper and white wine and grind to a rough paste
Place the pork belly skin-side down and lay the loin across the width. Trim the loin down to size so it rolls up neatly
Lightly score the belly flesh in a 2cm diagonal pattern and massage the stuffing paste into the belly and loin. Place the loin back onto the belly
Roll up tightly, tie up with butcher's string and leave uncovered in the fridge overnight. This will dry out the skin, giving a crispier crackling
Preheat the oven to 160°C/gas mark 3
Place the pork on a wire rack set over an oven tray. Pour in the 500ml of water and cook in the oven for 3 ½ to 4 hours. Check at intervals; if the water has evaporated, add a little more
Leave to rest for 30 minutes before carving. Slice and serve warm in buttered bread rolls