I love this recipe from Jamie Oliver's Cook with Jamie published by Penguin Books

You need
1x 2 kg pork belly, on the bone (just ask your butcher)
2 tablespoons of fennel seeds
sea salt and pepper
4 fennel bulbs, cut into sixths, herby tops removed
1 tablespoon of fresh thyme leaves
5 cloves of garlic unpeeled
olive oil
a bottle of white wine

Preheat your oven to its maximum temperature. With a sharp knife score the skin of the pork belly in 1cm lines. In a pestle and mortar grind up the fennel seeds with a tablespoon of sea salt until you have a powder and them massage into the skin of the port. In a roasting tray toss the fennel, olive oil, thyme and garlic with salt and pepper. Place the pork belly on top and place in the oven. After ten minutes turn the oven down to 170 degrees celsius, and roast for an hour.
When the hour is up take the pork out of the oven, pour away any excess fat, add the white wine and pop back into the oven for another hour. If the wine starts to evaporate during this time add a splash more or some water. Remove the fennel and white wine and pop back into the oven for another hour, until the skin is golden and crisp and the meat is melt in your mouth tender. Allow the port to rest for 10 minutes and serve with the ready made gravy from the fennel and white wine. Carve the pork into large chunks and serve with gravy. I tend to put it into a large shallow dish and pop into the centre of the table for everyone to help themselves. A lovely creamy mashed potato is perfect with this.