Roasted and braised pork belly:
In a roasting pan arrange the following in a flat layer.
1 sliced fennel bulb.
1 sliced onion.
3 clove pressed garlic.
4 bay leaves.
4 star anise.
4 tablespoons soy.
3 tablespoons Worcester.
1 tablespoon wholegrain mustard.
1 teaspoon crushed cardamon pods.
½ teaspoon five spice.
Score skin of 1.5 to 2 kg pork belly and rub with salt if desired:
Place on top of vegetables.
Fill to 15 mm below the top of the pork with hot chicken stock.
