Preheat oven to 180ºC.
Place pork, thyme, bay, peppercorns, fennel seeds, stock and wine into a roasting pan.
Drizzle with oil and season well.
Cover and roast for 45 minutes. Uncover and cook for 30 minutes more or until meat falls apart easily and fat is cooked and crispy.
Arrange fennel, potatoes, beetroot and salad leaves on a platter.
Scatter over pork.
Mix ingredients together and drizzle over salad.
Season and serve with crunchy bread.More good ideas:
Use pork rashers in place of whole pork belly.
Use endive leaves instead of pnp salad mix. This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.