Schweinebauch
Cooking in Sens
Cooking in Sens
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Ingredients

  • 2 fennel bulbs
  • 3-4 lb pork belly
  • Salt
  • 2 fennel bulbs, trimmed and sliced into
  • 5 or
  • 6 slices each
  • 3 carrots, halved
  • 1 onion, quartered
  • 3 shallots, halved
  • 1 apple, cut into eighths
  • 2 tbsp olive oil
  • 1 tbsp white wine vinegar
  • 1 tbsp fresh rosemary, chopped
  • 350 F oven for
  • 1 hour and
  • 30 minutes Increase the temperature to
  • 400 F and continue to roast for an additional
  • 30 minutes Allow the pork belly to rest for
  • 10-15 minutes before slicing

Instructions

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