Method

Preheat oven to 180 °C.
Cut the pork into long thin slices about 5cm wide and set aside.

Glaze
Heat a little oil in a small saucepan and gently fry the onion, garlic, ground cumin and fennel seeds for a few minutes or until fragrant and golden.
Add the orange juice, lemon juice and honey and allow to cook for 10 minutes. Remove from heat and set aside to cool in the fridge.
Once the glaze has cooled, add pork belly slices and set aside to marinade for 30 minutes.
Thread pork strips onto the bamboo skewers, alternating with an orange slice or two, and reserve any leftover marinade.
Roast for 15 minutes or until the pork is cooked through, basting with the leftover marinade every few minutes. Once pork is cooked, remove from oven and leave to rest for 10 minutes.

Crackling salt
Preheat the oven grill.
Sprinkle the pork skin with Maldon sea salt and cumin seeds, making sure you season well into the cracks of the scored skin.
Place the seasoned skin onto a foiled oven tray and place under the grill for a couple of minutes or until the skin has turned into crackling, is golden brown and crispy.
Remove from heat, chop up finely and sprinkle over the pork skewers before serving.