If you're looking to impress then you have to try this simple pork belly recipe.
2 tbsp fennel seeds
1tsp black peppercorns
1 small bunch thyme
3 garlic cloves
3 tbsp olive oil
1½-2kg piece boneless pork belly, skin scored
1. Toast the fennel seeds and peppercorns in a dry frying pan. Pound them together in a pestle and mortar with some salt, the thyme and garlic to make a paste. Mix with two tablespoons olive oil and rub all over the pork. Cover and chill, leaving to marinate for a few hours or overnight.
2. When ready to cook, rub the skin of the joint with plenty of salt and another tablespoon of olive oil. Sit on a wire rack in a roasting tin and roast at 200ºC for 30 minutes.
3. After this time, squeeze the lemons over the skin and turn the heat down to 160ºC. Roast for a further two hours.
4. Finally, turn the heat back up to 200ºC and give it a final blast for another 30 minutes or so, to finish the crackling. Allow to rest somewhere warm for 20 minutes. Carve up into chunks or slices.