Pork Belly with Fennel Seeds, Lemon and Garlic

I saw this recipe in Gourmet Travellers Magazine Wine magazine which I got it for free from the recent Good Food and Wine.I have been planning to make it and finally I got the chance. I made this dish last weekend and only got the chance to post it now.

Ingredients:-

• 750g Piece Pork Belly (I got mine at about 700g)
• 1 tbsp Fennel Seeds
• 4 cloves garlic, thinly sliced
• juice of 2 lemons (mine comes out to about 1/2 cup lemon juice)
• 4 tbsp olive oil
• 3 tbsp sea salt for marinade + 1 tbsp for sprinkle on the skin
• 1 tsp ground black pepper

Method:-

1. Place piece pork belly in a large bowl or large saucepan. Since the largeest bowl in my house is not 'large', I have to resort to large saucepan. Add fennel seeds, garlic, lemon juice and olive oil. Season with 3 tbsp sea salt and freshly ground black pepper.  Rub all the ingredients into pork belly then cover and refrigerate for 1 hour.
2. Pre heat oven to 180 degree celcius. Pre heat grill or barbeque to medium. Sprinkle 1 tbsp of seasalt on the pork belly skin and grill the pork belly for about 20 minutes turning occasionally until charred and tender. 
3. Then, transfer pork belly to an ovenproof dish and bake for 25 minutes or until cooked through. 
4. Rest pork for 10 minutes before slicing.