1. Finely chop rosemary, sage, thyme, and garlic.
2. Mix the chopped herbs, minced garlic, fennel seeds and olive oil to make a vanilla sauce.
3. Use a sharp knife to make a cut in the skin of the pork belly, with a 2.5cm interval between the two cuts. Sprinkle the skin with black pepper and salt, and knead it for 5 minutes.
4. Spread the herb sauce evenly on the meat, put it in the refrigerator and marinate for 2 hours.
5. Take it out, roll the meat into a big roll, and tie it with a cotton string.
6. Put the oil in the frying pan to heat up, roll the meat into the pan and fry on low heat until slightly yellow to lock in the moisture.
7. The oven is preheated at 220 degrees, and the meat rolls are baked in the oven for 20 minutes, and set to 160 degrees for 1.5 hours.
8. Wash the potatoes, cut into pieces with their skins, add water to the pot, cook them, and remove them.
9. Mix potatoes with vanilla sauce, add salt and mix well.
10. Heat the oil in a frying pan, fry the potatoes until golden, and serve with pork belly rolls.
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