Step 1 Prepare the brine by dissolving 60g salt in the water in a deep dish. Cut the string and unroll the pork belly and lay so it is submerged in the brine. Leave overnight in the fridge or at least for a minimum 4 hours.

Step 2 The next day pre-heat the oven to 140°C/120°C fan/ gas mark 1.

Step 3 Remove the belly from the brine and pat dry using kitchen towel.

Step 4 Put the fennel seeds into a food processor with the garlic, fennel and chorizo jam. Whizz until it forms a smooth paste then season.

Step 5 Turn the pork belly meat-side up on a dry surface and spread the paste all over leaving about 1cm at either edge to prevent the filling oozing out during cooking. Sprinkle with the toasted fennel seeds. 

Step 6 Roll the meat and tie it tightly with the cooking string. Place it on a rack in a roasting tray to allow the juices to run down into the tray during the long slow cook.

Step 7 Cook for 5 hours, turning the joint every hour to ensure even cooking. For the last 40 minutes of the cooking time increase the heat to 200’C/180’C fan/gas mark 6 until the skin becomes crispy.

Step 8 Remove from the oven and allow to rest for 10-15 minutes.