Roasted Pork Belly with Root Vegetables and Gravy

For the pork & crackling

1. Preheat the oven to 480°F (250°C).

2. Using a utility knife with a fresh blade, score the pork skin at 1 cm intervals in a herringbone pattern, cutting through the skin and fat without piercing the meat underneath.

3. In a mortar and pestle, crush the coriander seeds, fennel seeds, black peppercorns, sea salt and bay leaves into a coarse spice mix.

4. Rub the spice mix thoroughly into all the scored cuts of the pork belly.

5. Drizzle the oil over the skin, rub it in, then brush off any excess spice mix from the top surface of the skin so it doesn't burn.

For the onion trivet

6. Arrange the quartered onions skin-side down in a roasting tray to form a trivet for the pork.

7. Place the seasoned pork belly on top of the onions, ensuring it sits flat.

8. Roast in the preheated oven until the skin is puffed and crackled, 40 to 60 minutes.

   Then 40 min of waiting

For the roast vegetables

9. Toss the potatoes, fennel, carrots, celery, rosemary and unpeeled garlic cloves together in a second large roasting tray; season with salt and pepper, leaving out any oil.

10. Reduce the oven temperature to 300°F (150°C).

11. Remove the pork belly from the onion tray, transfer it onto an oven wire rack, and position it on a higher shelf in the oven.

12. Place the tray of un-oiled vegetables on the rack directly below the pork belly so the rendering pork fat drips over them as it cooks.

13. Roast at 300°F (150°C) until the meat is completely tender and pulls apart easily, 3 to 4 hours.

    Then 210 min of waiting

14. Transfer the roasted vegetables to a serving platter, slice the tender pork belly, and serve warm with the pan juices from the onion tray made into gravy.