Step 1: Score the fat on the pork belly into a diamond shape and season with a good pinch of sea salt. Set aside.

Step 2: Place a heavy based pressure cooker over a high heat, add the olive oil and fry off the onions until dark golden brown.

Step 3: Add the garlic and cook for a further 2 minutes.

Step 4: Place the pork belly into the pressure cooker and seal each side of the belly.

Step 5: Deglaze the pan with Verjuice, then add the Chicken Stock, sage leaves and bay leaves.

Step 6: Place the lid onto the pressure cooker and turn the heat down to medium and allow to cook for 25 - 30 minutes.

Step 7: Meanwhile, preheat a fan forced oven to 240C.

Step 8: Once the pork belly is cooked and tender, remove from the pressure cooker and place onto a lined baking tray and rub the fat side with Fig Vino Cotto.

Step 9: Place the pork into the pre-heated oven and cook for 10 - 15 minutes or until the top has caramelised.

Step 10: Allow the pork belly to rest for 10 minutes then slice and serve with roasted fennel.