2. Diagonally and in a diamond pattern. score the pork belly skin so that the cut is deep enough into the fat layer but not completely through the fat into the meat
3. Season both sides of the pork belly well with the salt and pepper. Rub some of the salt and pepper into the scored cuts. Set aside
4. Into a Dutch oven or heavy roasting pot, add the bacon fat or oil. When hot and sizzling, add the cut fennel bulb, whole bay leaves, garlic, 2/3 of your fennel seeds, the star anise, cracked cardamom pods and garlic. Also add the fresh bay leaves and stir. Sauté for a few minutes without stirring. Cook until you can smell the aromatic ingredients, about 2 to 3 minutes on medium high heat
5. Turn the heat to high and stir again before making a clearing in the center of your pot. Place the pork belly skin side down. Cook until the skin is a crispy dark golden color
6. Temporarily remove the pork belly. Add the chicken stock and whole grain Dijon mustard, stir and simmer for a couple of minutes, then place the pork belly, meat side down. Add more chicken stock if needed so the stock (or chicken bone broth) comes up to about half of the pork belly side
7. Sprinkle the reserved 1/3 of the fennel seeds on top and rub into the scored skin. Pour the apple cider vinegar into the liquid. Cook the meat side until the liquid comes to a brisk boil. Turn off the element and transfer the uncovered pot into the middle position of the oven. Bake for about 1 ½ – 2 ½ hours. The time required will depend on how thick your pork belly was and how much meat there was in comparison to the fat. NOTE: the meat should be on the medium side, with no pink, but still juicy looking
8. When done, remove from oven and let rest for 20 – 30 minutes
9. Place a sieve over large bowl and pour in all the ingredients. Strain the liquid and then, with the back of your spatula, press out the juice from the fennel bulb. Discard the pulp. Taste the dripping and add salt as needed
10. Once your pork belly has rested, you will hear how crispy the skin has become – it forms a nice crispy crackle. Cut into 6 equal sections. Enjoy!
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2. Diagonally and in a diamond pattern. score the pork belly skin so that the cut is deep enough into the fat layer but not completely through the fat into the meat
3. Season both sides of the pork belly well with the salt and pepper. Rub some of the salt and pepper into the scored cuts. Set aside
4. Into a Dutch oven or heavy roasting pot, add the bacon fat or oil. When hot and sizzling, add the cut fennel bulb, whole bay leaves, garlic, 2/3 of your fennel seeds, the star anise, cracked cardamom pods and garlic. Also add the fresh bay leaves and stir. Sauté for a few minutes without stirring. Cook until you can smell the aromatic ingredients, about 2 to 3 minutes on medium high heat
5. Turn the heat to high and stir again before making a clearing in the center of your pot. Place the pork belly skin side down. Cook until the skin is a crispy dark golden color
6. Temporarily remove the pork belly. Add the chicken stock and whole grain Dijon mustard, stir and simmer for a couple of minutes, then place the pork belly, meat side down. Add more chicken stock if needed so the stock (or chicken bone broth) comes up to about half of the pork belly side
7. Sprinkle the reserved 1/3 of the fennel seeds on top and rub into the scored skin. Pour the apple cider vinegar into the liquid. Cook the meat side until the liquid comes to a brisk boil. Turn off the element and transfer the uncovered pot into the middle position of the oven. Bake for about 1 ½ – 2 ½ hours. The time required will depend on how thick your pork belly was and how much meat there was in comparison to the fat. NOTE: the meat should be on the medium side, with no pink, but still juicy looking
8. When done, remove from oven and let rest for 20 – 30 minutes
9. Place a sieve over large bowl and pour in all the ingredients. Strain the liquid and then, with the back of your spatula, press out the juice from the fennel bulb. Discard the pulp. Taste the dripping and add salt as needed
10. Once your pork belly has rested, you will hear how crispy the skin has become – it forms a nice crispy crackle. Cut into 6 equal sections. Enjoy!
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