Preheat oven

Preheat the oven to 220°C. Line a roasting dish with foil and drizzle with a little oil.

Marinade the pork belly

Line a plate with a paper towel.Place the pork belly, skin-side down, on the paper towel. Coat the meat withthe honey, fennel, ground ginger, and some salt. Using food-safe gloves, rubthe marinade into the meat but take care not to get any on the pork skin.

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Prepare the pork belly

Transfer the pork to the prepared roasting dish, skin-side up. Use a new paper towel to pat the skin dry, making sure to remove as much excess moisture as possible. Score the skin with a sharp knife then coat with oil and a very generous layer of salt (it will be removed later).

Roasting

Place in the oven for 15 mins. Turn the heat down to 200°C and roast for a further 20 mins.

Scrape off all the salt. If the skin hasn’t crackled, drizzle with some more oil.

Roast for a further 20 mins, or until cooked through. If any parts start to blacken, cover them with a little foil.

Air frying method

Line the air fryer with baking paper if desired and add the pork, skin-side up. Cook for 25-30 mins. Increase the temperature to 200°C and cook for a further 10-15 mins, or until the skin has crackled and the meat is cooked through. Allow it to rest for 10 mins before carving.