Pork Belly: Slow Roasted With Fennel, Serves 4.
Slow-Roasted Pork Belly With Fennel. Pork is very sweet meat, so it’s nice to add the vibrant aniseed flavour of fennel. You have got to take your time cooking pork belly, making sure the crackling on top is beautifully roasted while the meat beneath braises gently in the pan’s juices. Cutting diamonds in the skin allows the seasoning to really penetrate, and although it may seem odd, adding more salt after you have seared it really helps the skin to crisp up. Serve with dauphinoise potatoes and broccoli. Ingredients for slow-roasted pork belly. 1kg pork belly Sea salt and black pepper, to taste 1 fennel bulb, trimmed and roughly sliced 4 fresh bay leaves 3 garlic cloves, peeled and bashed 1 tsp cardamom pods, bashed 4 star anise 1 tbsp fennel seeds Olive or avocado oil 325ml white wine 500-750ml chicken or vegetable stock (depending on the size of your pan) 1 tbsp wholegrain mustard. Preparati...