The night before cooking, pat the pork belly dry with paper towels and score the skin in a crosshatch pattern, being careful not to cut into the meat. Place the pork belly uncovered in the refrigerator overnight to dry out the skin, which helps create better crackling.
When ready to cook, preheat the oven to 165 degrees Celsius.
Prepare the confit potatoes by slicing them into thin disks (about 3mm thick). Place in a baking dish and add the olive oil, crushed garlic, salt, and pepper. Ensure the potatoes are mostly submerged in the oil. Bake for 40-60 minutes until the potatoes are tender and lightly golden around the edges.
While the potatoes are cooking, prepare the pork belly. Rub the skin with olive oil, then season with salt, pepper, and fennel seeds, pressing the seeds into the scored skin. Drizzle with lemon juice or red wine vinegar.
Place the pork belly in a separate roasting tray and cook at 165 degrees Celsius for 30 minutes.
After 30 minutes, increase the oven temperature to 220 degrees Celsius for 10 minutes to crisp up the skin, then reduce to 165 degrees Celsius again.
Transfer the pork belly to the partially cooked potatoes and continue to bake for another 20 minutes, allowing the pork fat to drip down and flavour the potatoes.
Remove from the oven and let the pork rest for 10 minutes before slicing.
Serve the sliced pork belly on the confit potatoes, spooning some infused oil over the dish. Garnish with fresh thyme leaves and dill sprigs.
