Stir the roast veal and cream in a bowl until smooth. Add salt, pepper, chilli, garlic, ginger, lemon zest, fennel seeds, rosemary and fennel and mix well. Preheat the oven to 160°C (140°C fan, gas 3).
Pat the pork belly dry, place it, rind side down, on the work surface and season with salt and pepper.
Spread the roast veal mixture over the pork with a spatula to an even thickness.
Roll up the belly from the long side.
Tie the roll with kitchen string all the way along to secure into shape.
Place the string in a loop across the meat.
Pull the string under the roast and tighten. Repeat to tie the meat all the way along.
Place the pork on a rack over a roasting tin and roast in the oven for 1 hour. Increase the temperature to 220°C (200°C fan, gas 7) and roast the roll for another 20-30 minutes, turning occasionally and brushing the rind repeatedly with salt water. Remove the roll from the oven, cut into slices, remove the string and serve with salsa verde and Mediterranean vegetables.