Ingredients: 

ü  5kg of Pork belly

ü  Sea salt and black pepper for seasoning

ü  1 large fennel bulb, trimmed and roughly cut into pieces

ü  4 fresh bay leaves

ü  5 garlic cloves peeled and crushed

ü  1 tsp cardamom pods, crushed

ü  4 to 5 star anise

ü  1 tbsp fennel seeds

ü  ¼ Cup of Olive oil

ü  500 ml white wine

ü  500 ml chicken stock (depending on the size of your pan)

ü  1 tbsp mustard seeds

Instructions: 

ü  Score the pork belly skin diagonally in a diamond pattern in regular intervals (be sure not to cut into meat – only skin)

ü  Season generously with salt and pepper, rubbing it well into the skin.

ü  Put the fennel, bay leaves, garlic, cardamom, star anise and half the fennel seeds into a hot roasting tray on the hob with a little oil and heat for about 2 minutes until aromatic.

ü  Then add the pork, skin side down, and cook for at least 5 minutes until turning golden brown. Turn the pork over, season the skin again with salt and sprinkle with the remaining fennel seeds.

ü  Pour in the wine to deglaze the pan, scraping up the bits from the bottom (be careful not to get the skin of the pork wet).

ü  Bring to the boil, then pour in enough stock to come up to the layer of fat just below the skin and allow to boil again.

ü  Transfer the tray to the preheated 180°C oven and cook for 2½ hours - You will get nice crispy skin on the top when it is cooked.

Transfer the meat to a warm plate and set aside to rest • Carve the pork belly into nice thin slices and serve