27 January 2012
Roast pork belly with braised fennel
Tom made this last weekend. It was seriously one of the best meals I have ever had in my life. We don't eat a huge amount of meat around here but I think this one is going to become one of our favourites.
Pork belly is a surprisingly cheap cut of meat and don't worry about the fat.. It all cooks off after about 3 hours in the oven, so you are left with a very tender and lean piece of meat. Tom used this recipe (Oh Jamie, where would we be without you?)
The fennel is roasted under the pork belly and covered in wine so it stays nice and tender too. If you eat meat, you must try this recipe.. you will thank me afterwards I promise!