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Slow-cooked pork belly with braised baby fennel and raw fennel salad

From: snoutgrub.wordpress.com
SERVES 4-6

PORK
4 tbsp sea salt
1 kg pork belly, rind scored
2 onions, sliced into 1cm rounds
4 garlic cloves, crushed flat
1 bunch thyme
3 bay leaves
2 star anise
BRAISED BABY FENNEL
3 tbsp vegetable oil
8 baby fennel bulbs, trimmed
1 star anise, broken up
1/2 tsp salt
25 ml pernod
125 ml chicken stock
RAW FENNEL SALAD
25 ml white wine vinegar
75 ml olive oil
1 lemon, zested
1 large fennel bulb, fronds roughly chopped, bulb cored and finely sliced

Rub the salt into the pork skin and chill for 3 hours.

Preheat the oven to 150c/GM 1. Rinse the pork and pat dry with kitchen paper.

Place onions, garlic, thyme, bay leaves and star anise in a roasting pan and sit the pork, skin-side up, on top.

Roast for 3 hours 30 mins.

Preheat the grill to a medium-high heat. Put the pork under the grill to allow the skin to crisp (approx. 10 mins). Cover loosely with foil and rest.

BABY FENNEL: Heat the oil in a large frying pan and add baby fennel, star anise and salt. Lightly brown for 2 mins on each side then add the pernod and allow to evapourate. Add stock and cover. Cook for approx 4 mins, until fennel is al dente.

FENNEL SALAD: Mix vinegar with olive oil, lemon zest and a pinch of salt. Toss in a bowl with the fennel.

Carve or shred the pork and serve with fennel dishes on the side.