Oven-Roasted Pork Belly

Prepare fennel stalks and seeds, star anise, garlic, and white wine.

Since the spiky stalks of the fennel have a scent similar to celery or water dropwort, slice the parts with the unique aroma separately.

Cut the fennel in half like a cabbage core, remove the triangular core, and slice it.

Using the tip of a knife, make deep diagonal cuts into the pork belly block to create a diamond pattern.

Sprinkle salt over the pork skin and into the cuts made in the pork belly.

Preheat a pan, drizzle with olive oil, and cook the fennel root side first.

Add the fennel stalks and four cloves of garlic to the pan.

Keep rotating the pan while stir-frying, then add the fennel seeds.

Add 5 pieces of star anise.

Place the pork belly skin-side down and rub it against the spices so the aroma infuses into the skin.

Rotate the vegetables occasionally to prevent them from burning.

Pour one cup of white wine into the pan used for stir-frying and heat until the alcohol evaporates.

Add the pork belly and the stock; fill the liquid only up to the bottom of the meat so that the skin and the fat layer directly beneath it do not touch the liquid.

Cook for a long time in this state to cook the bottom part.

For the added stock, use chicken stock, or use the liquid from braising pork belly with chicken bones, spices, and vegetables.

With the pork skin facing up, all that remains is to make the skin and the fat layer beneath it very crispy.

Use the oven's top heat to make the pork skin very crispy.

Wipe the whole grain mustard from the plate and slice the pork belly.

Spread the sauce on a plate, place the roasted pork belly on top, and finish.