Method

• 1.
  Place the pork, belly-side up, on a wire rack set over a baking tray. Using a mortar and pestle, grind the fennel, oregano and pepper to a powder.

• 2.
  Add half the salt and stir to combine. Rub salt mixture over the belly of the pork. Turn pork and use remaining salt to cover skin. Chill pork, skin-side up and uncovered, overnight to dry out.
• 3.
  The next day, preheat oven to 230°C. Wipe most of the salt from pork. Place garlic in a roasting pan with 1 cup (250ml) water and set rack with pork on top. Roast for 30 minutes or until the pork crackling is bubbling and beginning to crisp.
• 4.
  Reduce oven to 160°C and roast for a further 30 minutes, then remove both pork and roasting pan from oven. (You will notice the cooking juices have been caught in the pan.) Add lentils to pan and stir to coat, then add stock, bay leaves, rhubarb and red onion.
• 5.
  Return pan with pork on rack to oven and roast for 1 1/2 hours. Increase heat to 230°C and roast for a further 5 minutes or until crackling is crisp. Remove from oven and place the pork in cooking juices for 20 minutes. Season.
• 6.
  Carve pork into thick pieces. Divide lentil mixture among bowls and drizzle with vinegar. Top with pork and parsley.