Belly of pork with fennel. Through notch in a grid on the surface of bacon, spices penetrate deeper and add salt after frying makes the crust more crunchy.
Belly pork - 1 kg
Fennel (bulb) - 1 piece
Bay Leaf - 4 pieces
Garlic (teeth) - 3 pieces
Cardamom (pods) - 1 piece
Anise (star) - 4 pieces
Olive oil - 1 tbsp
Dill (seeds) - 1 tablespoon
Dry white wine - 325 ml
Chicken broth - 500 ml
Mustard grain - 1 tablespoon
Salt - to taste
Freshly ground pepper - to taste
How to cook pork belly with fennel
Heat the oven to 180 C. With a sharp knife, apply to the surface of bacon diagonal grid with cells of 1.5 cm. Rub the surface with salt and pepper.
Fennel clean, cut large plates. Garlic peel and crush with a knife. In a large skillet, heat the oil, put the fennel, bay leaf, garlic, cardamom, anise and fennel seeds half. Heat until fragrant. Slide the seasoning mix to the side, put in the form of bacon skin side down and cook for at least 5 minutes - until golden a brown color. Turn the brisket, salt skin again, sprinkle with remaining dill seeds.
Put bacon in baking dish togetherwith spices, pour the wine around a piece of bacon - to the level of the layer of fat just under the skin. Put the form in the oven, bake for 2.5 hours. Serve with baked potatoes or mashed potatoes.
For the sauce, the liquid from the roasting bacon (togetherwith fennel), pour into a saucepan, add the mustard sauce and let simmer for a few minutes, add salt to taste. Remove the star anise and cardamom, serve the sauce to the meat.