For the pork:
1 pork belly, weighing approximately 1.3–1.5kg. Ask your butcher to score the skin well or follow the steps below.
Coarse salt, for sprinkling
2 tsp fennel seeds, bashed in a pestle and mortar
3 bulbs fennel, thinly sliced
4 carrots, sliced into thick chunks lengthways
250ml (1 glass) white wine – we used La Capra Viognier – but again go easy if banting.
250ml stock or extra wine, for gravy
2 Tbsp Dijon mustard

For the sauce:
2 Tbsp soy sauce
2 Tbps hoisin sauce (go lighter on this if you’re banting)
1 Tbsp palm sugar (you can replace this with xylitol)
2 Tbsp sesame seeds
2 spring onions