y0u
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Fennel encrusted pork bellyFennel encrusted pork belly
I used a 14 oz piece of pork belly..that serves 1 person.
Remove the skin from the pork belly..you can scald it and pull it off. I didn't realize you were suppose to remove it..so I did after I had cooked it a bit.
Make a mixture of 2 garlic cloves
1 tbs fresh rosemary
1 tsp ground coriander(not cumin)
2 tsp fennel seeds crushed
salt and pepper
Score the pork belly on the fat side with 1/2 inch criss cross slices..work the spice mix into the cuts..salt and pepper.
Cook at 300 for 3 hours..I broiled the top for just a few minutes about 1/2 way in..and then turned the oven back to 300.
Let it rest for 15 minutes..slice and enjoy..
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Bobi
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YUM YUM!!! 
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Lynne
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i forgot to pull the skin off mine, today..
wonder if that's why i couldn't really get into it.......
this looks so damn beautiful!
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Susan
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Mmmm pork belly,
I cook mine with skin ON, after doing a rub, and cook it to make it crunchy!
Good recipe!
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