Pork Belly & Fennel Recipe
Indulge in our succulent pork belly, slow-cooked to perfection until it's irresistibly tender and rich with flavor. Paired with aromatic fennel, this dish offers a delightful contrast of savory and slightly sweet notes, enhanced by a hint of citrus. Each bite melts in your mouth, making it a savory experience that will leave you craving more.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Pork Belly
Preheat your oven to 300°F (150°C). Score the skin of the pork belly in a crisscross pattern, making sure not to cut into the meat. Rub the pork belly with olive oil, salt, black pepper, and fresh thyme.
Sear the Pork Belly
In a large oven-safe skillet, sear the pork belly skin-side down over medium-high heat until the skin is crispy, about 5-7 minutes. Flip and sear the other side for an additional 5 minutes.
Prepare the Fennel
While the pork belly is searing, cut the fennel bulb into wedges and mince the garlic cloves. Once the pork belly is seared, remove it from the skillet and set aside.
Combine Ingredients
In the same skillet, add the fennel and garlic, and sauté for 3-4 minutes until slightly softened. Return the pork belly to the skillet, add the chicken broth, and lemon juice.
Slow Cook
Cover the skillet with a lid or foil and transfer it to the preheated oven. Cook for 2-2.5 hours until the pork belly is tender.
Serve
Remove from the oven and let it rest for 10 minutes before slicing. Serve the pork belly with the fennel and broth.