1-Getting pork belly just right involves a few key steps for tender meat and crispy crackling. Start by drying the pork skin uncovered in the fridge overnight for about 1 day to get the best crackling, or pat it thoroughly dry if time is short. This helps remove moisture and sets the stage for that irresistible crunch.

2-First, preheat your oven to 140°C (285°F, 120°C fan). Season the flesh side with 1 teaspoon olive oil, 1/2 teaspoon salt, black pepper, and fennel powder, rubbing it in thoroughly including the sides and crevices. Place the pork skin-side up inside a loosely folded foil box that exposes the skin, with sides pinched to enclose but not cover it, then pat the skin dry again if needed and rub with the remaining 1/2 teaspoon olive oil and sprinkle with the remaining 1/2 teaspoon salt.

3-The pork belly slow roasts at 140°C (285°F) for 2 1/2 hours total; after 1 1/2 hours, tighten the foil to maintain pork fat levels and moisture, then return it for another hour. Increase the oven temperature to 240°C (465°F), remove the pork from the foil, and place it on a rack over a tray if available, or prop it level on foil balls under the belly to keep the skin horizontal. It roasts at this high temperature for 30 minutes, rotating halfway, until the skin is golden, puffy, and crispy, and adjust foil patches to prevent burning.

4-Let the cooked pork rest for 10 minutes before slicing into 2 cm thick pieces with a serrated knife. This slow-roasted method ensures the meat stays tender while the skin crisps up nicely. For those adapting for dietary needs, you can follow substitutions mentioned later to fit your preferences.