Finely chop <quantity>1<unit>sprig</unit></quantity> of sage

Finely chop <quantity>1<unit>sprig</unit></quantity> of rosemary

Blend <quantity>1<unit>tsp</unit></quantity> of fennel seeds, <quantity>10<unit>g</unit></quantity> of salt and <quantity>1⁄2<unit>tsp</unit></quantity> of ground black pepper

Mix the chopped herbs with the blended fennel seeds

Grate and add the zest of <quantity>1</quantity> lemon

Grate and add <quantity>1<unit>clove</unit></quantity> of garlic

Mix to combine

Puncture the skin of <quantity>1<unit>kg</unit></quantity> of pork belly

Rub the herbs and salt mixture over the meat except on the skin

Wrap the sides of the pork belly, with the skin facing up, with aluminum foil

Place the pork belly on a rack over a baking tray and cover it with salt

Preheat the oven at <temperature>150<unit>°C</unit></temperature>. Place the pork belly in the oven and roast it for 90m until light brown

Take pork belly out of the oven and remove the foil

Remove the salt and herbs from the meat

Preheat the oven at <temperature>250<unit>°C</unit></temperature>. Place the pork belly on a baking tray. Roast for 10m until skin is golden, crispy and puffed

Slice it and the crispy pork belly is ready

It's freaking good as it is, but why not use your imagination?