Anne Thorp's crispy skinned pork belly

Ingredients

2	Red chillies
1 handful	Dried bonito flakes
1 piece	Ginger, slivered
6 pieces	Star anise pods
150 ml	White wine
1 cup	Soy sauce
6 cloves	Crushed garlic
2	Palm sugar, (small cakes of)
1 ½ kgs	Pork belly (Main)
1 tsp	Sea salt
1 Tbsp	Fennel seeds
1 bunch	Asparagus
2	Courgettes, halved lenghwise
1	Orange, peel finely julienned

Directions

1. Drown pork in pot of cold water and chuck everything except the salt and fennel seeds, into the pot and bring to the boil, then turn down to a blip blip simmer (tiny bubbles just breaking the surface).
2. Leave to cook slowly 3-3½ hours, maintaining the slightest blip blip.
3. Pre-heat oven grill to 200 deg C.
4. Remove pork from pot, reserving the stock. When cool enough to handle, score the skin with a sharp knife and rub in heaps of salt and sprinkle the fennel seeds everywhere to roast.
5. Place pork under grill and keep an eye on it. When the skin has crackled up take it out of the oven. With this dish it's not imperative to have a super hard crackle and 20-30 minutes under the grill should be sufficient.
6. Leave 10 minutes to rest, then carve accordingly.
7. Blanch the portioned vegetables (other greens can be substituted if these are not available), keep them crunchy. Toss with a little olive oil and season to taste.
8. Serve with a splash of the liquid stock on a spoon with a piece of the crispy pork on top as an appetiser or on a plate with a bed of greens as a main.