I have been wanting to cook a pork belly for a couple of years, but have never done it. One of the BEST things I have ever eaten, was the pork belly at Craftsteak, at their Mother's Day Brunch during Vegas Uncorked in 2009. I decided to make it for our Thanksgiving dinner, using a recipe from Jerry's Blog from Jamie Oliver. How could I go wrong with slow-roasted pork belly and braised fennel?
First you cut up three fennel bulbs, and toss them with olive oil, garlic, salt and pepper and thyme. Meanwhile, crank up your oven to its maximum temperature.
Next, grind fennel seeds (2T.) with a tablespoon of sea salt, and rub it into the pork belly you have scored vertically with a sharp knife.
Put it in that hot oven, sitting on the fennel for 10 minutes at the high temperature, then turn it down to 325 and cook it for 1 hour. It will look like this:
Drain off the fat from the pan, and add a bottle of white wine. Cook it for another hour. After the second hour, take the fennel out, put it in a smaller baking dish on the oven's top shelf, and put them both back for a third hour.
Let the pork rest on a cutting board for 10 minutes. It will be moist, juicy, and delicious.
Serve the pork over the caramelized fennel with the wine-pork jus.
THANK YOU to Jerry and Jamie!