Prepare the pork. Pat the pork dry. Use a sharp knife to score diagonally on both sides. Lay it over butcher's strings on a parchment-lined baking sheet and set aside.

Saute the veggies. Heat olive oil in a skillet and sauté fennel and onions until lightly caramelized.

Make the seasoning mixture. Whisk salt, pepper, rosemary, parsley, oregano, fennel pollen, lemon zest, orange zest, and garlic. Mix with sautéed veggies.

Season the pork. Spread the seasoning over the pork belly evenly.

Roll the pork. Roll the seasoned pork and sprinkle skin with remaining salt. Tie tightly with butcher's string.

Chill the pork. Uncovered in the fridge for at least 24 hours to dry out the skin.

Preheat oven to 300°F. Place pork on a roasting rack over a baking sheet and roast for 220 minutes until internal temp reaches 160°F.

Crisp the skin. Increase oven to 450°F and roast for an additional 25 minutes until skin is crispy.

Rest the pork. Remove from oven and let rest for 20 minutes before slicing.