For the pork belly:
Pre-heat the oven to 160°C.
Score the rind and the fat of the pork belly with a sharp knife.
Rub the pork belly with salt and black pepper.
Pour 500ml water into an oven roasting pan and add the onion, fennel bulb, fennel leaves and seeds to the water.
Place the roasting rack on top and place the pork belly, skin-side up, onto the roasting rack.
Roast for approximately 2 hours. Increase the oven temperature to 200°C for the last 15 minutes of the cooking time to crisp the skin.
Remove the pork from the oven, cover loosely with foil and rest for 10 minutes.
Serve with the fennel jam.For the fennel jam:
Place the sliced fennel, chopped onion, brown sugar and balsamic vinegar into a saucepan and season with salt and pepper.
Bring to a boil over medium heat.
Reduce the heat and simmer for approximately 45 minutes until the onions and fennel are soft and the mixture are thick.
Remove from the heat and cool.
Serve with the pork belly.
Any leftover jam can be kept in a sterilized jar in the fridge.
Recipe reprinted with permission of Pink Polka Dot
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