Score the fat on the pork belly with a sharp knife to make an attractive plaid pattern. Rub the entire piece with salt and fennel. This is a rough job; do not skimp on the ingredients. Press bay leaves into the grooves and inside the meat. Wrap in a clean dish towel, place in a suitable dish in the refrigerator, and cover with a heavy object. Leave to stand for 24 hours, but 2 days is even better. By processing it in this way, the meat acquires flavor, but the salt also extracts moisture from the meat, which will make the pork crispier later.
