John Myers
Ingredients for 6 servings:
- 2 kg boneless pork belly, sliced for rolling
- 4 tsp fennel seeds
- 1 tsp black peppercorns
- 8 garlic cloves
- 10 shallots
- 7 rosemary sprigs
- 5 sprigs of thyme
- 1 fennel bulb(s)
- 10 tbsp olive oil
- 250 ml white wine
- 2 tsp salt
Instructions
Working time approx. 1 hour; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 2 hours 45 minutes
cold and warm a delight
Roughly grind the fennel seeds with pepper and salt. Roughly chop about half of the thyme and rosemary. Thinly slice 5 garlic cloves. Lay out the pork belly and sprinkle evenly with the fennel, pepper, and salt mixture. Then scatter the herbs and chopped garlic on top. Roll up the meat, tie it, and set it aside. For the stock, peel and quarter the shallots, clean the fennel and cut it into larger wedges, and roughly crush the remaining 3 garlic cloves. Preheat the oven to 160°C (fan oven). Heat the olive oil in a roasting pan on the stovetop and sear the roast on all sides. Remove and sear the fennel, shallots, and garlic. Deglaze with white wine. Return the roast to the roasting pan and braise in the oven at 160°C (fan oven) for a good 1.5 hours, occasionally basting the roast with the stock. Serve with white bread. Keep in mind that the roast is very spicy. It also tastes great sliced cold.
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