1 One day in advance you will need to salt the pork belly; this will impart flavour, help keep the meat succulent and create an amazing crackling.
2 Chop half of the rosemary and thyme finely, mince half of the garlic and set in a bowl.
3 Crush the fennel seed and peppercorns and mix with the salt, herbs and garlic.
4 With the pork belly skin side up score the skin in fine lines being careful to only score the skin and not go too deep into the fat.
5 In a dish big enough to hold the belly out flat scatter half of the salt mix.
6 Place the belly skin side up onto this and massage the remaining half of the salt mix into the skin. Being really thorough at this stage will garner great results.
7 After 2 hours in the fridge rinse the salt mix off under cold running water. Pat dry and return to the clean dish. Leave uncovered in the fridge overnight, skin side up.
8 To make the stuffing finely chop the remaining herbs, garlic, lardons and any trimmings you have made from the belly and loin. Mix this with the pork mince vigorously and the mix will become quite sticky and help bind the meat when rolling.
9 Take the belly from the fridge, place skin side down on a chopping board and pat dry with paper towels. Lay the flattened loin on top of this and make a sausage shape with the stuffing running through the centre of the loin.
10 You might want some assistance in tying the joint. Take 5 pieces of twine bout 50cms long and tie the joint in sections lengthways, possibly whilst a partner holds the piece in a perfect cylinder shape.
11 Roast at 150 degrees C for 2 hours and then turn the oven up to maximum for another 40 minutes.
12 The inside will be piping hot when spiked with a skewer and the crackling will be crunchy and a dark, golden colour.
13 Serve with salsa verde, pinenuts, braised broadbeans, lots of bread and a chilled dry wine.