Braised Pork Belly with Fennel, Thyme & White Wine

(serves 4-6)

Soft, pull-apart, melt-in-your-mouth pork to go with the crunchy crackling was what i was going for with this dish... i was close. It was hard to think outside my Asian box and work out how to make pork belly without using Five Spice Powder, as this was really not very Xmas in July themed at all! After a bit of googling and brainstorming with random people (thanks Mario & Diana!), this is what i came up with... I don't usually like fennel but think this dish might have actually finally made me come around to this seemingly super fancy vegetable, and i am loving the new fennel and mustard seed spices, hopefully more fun to come with these guys! 

Although this dish takes awhile to make, most of it is waiting time whilst it's in the oven, so you can prep other stuff or chill out whilst it happens. It's worth the wait, i think there is something special about slow-cooked roasts made with love and patience :)

Prep time: 30 min
Cooking time: 2hrs


Ingredients:
1kg pork belly
1 fennel
2 small carrots 
1 spanish onion
3 cloves garlic
2 tsp fennel seeds
2-3 tsp mustard seeds
4-5 bay leaves
1 bunch thyme
2 C white wine
2 C vegetable stock
1 T balsamic vinegar
Salt and pepper


Gravy:
25g butter
2-3 T flour
1-2 tsp mustard seeds


Method:
1. Score the skin of the pork belly and rub salt on top and all over the meat. Rub 1 tsp fennel seeds and 1 tsp mustard seeds on the skin and meat.
2. Cut the fennel and onion into wedges, and the carrot and garlic into thin slices.
3. Heat a large saucepan with 1 T olive oil and sear the pork belly, skin side first for 3-4 minutes, then using a pair of tongs (and maybe standing a slight distance away as the oil does splash a little!), sear all sides of the pork belly for 1-2 minutes each. This will help to keep in the juices. Remove the pork belly from the saucepan and set aside. 

4. Heat the pan with 1/2 T olive oil and put in the rest of the fennel seeds, mustard seeds,  bay leaves and the garlic. Add in the fennel, add salt and pepper and cook on medium heat for 3-4 minutes, turning occasionally until soft.

5. Remove the fennel, then add the garlic and spanish onion, cook for 3-4 minutes until soft, then add some balsamic vinegar and cook for another 2-3 minutes.
6. Put the fennel back into the saucepan, then add the white wine, vegetable stock and half the thyme and bring to the boil.

7. Create a gap in the middle and put the pork belly in it, making sure to have enough liquid to cover all the meat of the pork belly. Simmer for 30 minutes.
8. Preheat the oven to 150˚C.
9. Prepare a medium-sized deep casserole dish or baking tray by lining the bottom with a thin layer of the cooked fennel. Place the pork belly on top, then spoon the rest of the ingredients around it and pour the liquid in. 

NB. The liquid should cover most of the meat, so that it can slowly cook in the oven and soften the meat. You can leave some of the fat and skin exposed, but you'll cover the dish with a lid or aluminium foil.
10. Cook for 1 1/2 - 2hrs, taking it out when the temperature hits 170˚C inside (using a meat thermometer). Let it rest for about 10 minutes.
11. Remove the sauce into a saucepan and add 25g butter and 2-3 T flour to thicken, stirring continuously. Add some salt, pepper, mustard seeds to taste!
12. Serve with roasted vegies and the gravy on top!