Method

• 1.
  Using a mortar and pestle, coarsely crush fennel and caraway seeds with 1 tbs salt flakes. Rub over the pork belly rind. Chill, uncovered, for at least 4 hours or overnight for the rind to dry out.
• 2.
  Preheat oven to 240°C. Rub pork rind with 1 tbs oil. Place onion in a deep roasting tray. Top with the pork, rind-side up. Roast for 30 minutes or until rind starts to crisp and turn golden.
• 3.
  Carefully add 1 cup (250ml) water to the pan (it might spit slightly). Reduce heat to 180°C and roast for a further 2 hours 30 minutes, or until meat is tender and falling apart.
• 4.
  Remove from the oven and set aside to rest. Transfer onion to a bowl, crush with a fork and set aside.
• 5.
  Heat remaining 1 tbs oil in a large non-stick frypan over medium heat. Add fennel and cook for 3 minutes or until just softened. Add vinegar, bring to a simmer and cook for 2 minutes.
• 6.
  Season, add honey and amaro and cook for 6-8 minutes until just sticky. Add crushed onion, stock and chestnuts and simmer for 4-6 minutes until chestnuts are heated through and glossy. Remove from the heat, add radicchio and gently toss until just wilted.
• 7.
  Top warm radicchio mixture with pork and scatter with hazelnuts to serve.