Using a very sharp knife, score the pork belly skin into 1-inch strips, taking care not to cut into the meat. Rub the pork belly all over with the oil, fennel seeds, salt, and pepper, taking care to rub the seasonings into the skin well.
Place the pork belly onto a baking tray and cook for about 20 minutes or until the skin is just starting to crisp up.
Reduce the heat to 325°F and cook for a further 1.5 – 2 hours until the pork is tender.
Meanwhile, heat the oil in a large sauté pan over medium heat and add the olive oil, cloves, star anise and caraway and cook until popping gently.
Then add the shredded cabbage and a large pinch of salt. Stir to coat and cook gently for about 5 minutes until the cabbage has softened slightly.
Crank the heat back up to 425°F and cook for a final 20 minutes until the skin is crispy and crackling. Remove from the oven and allow to rest for 10 – 15 minutes.
Add the stock and simmer for about 10 minutes until the cabbage is cooked to your liking.
Remove from the heat and drain any excess stock, then stir in the vinegar.
Cut the pork belly into chunks and serve with the braised cabbage on the side. Enjoy!