PORK BELLY WITH ONIONS & FENNEL AND BALSAMIC

PORK BELLY WITH ONIONS & FENNEL AND BALSAMIC

Ingredients

• 2 to 2.5 lb. pork belly
• 3 medium onions sliced 3/8" thickness
• 1 fennel head sliced 3/8" thickness
• 3 teaspoons salt flakes
• 5 tablespoons oil
• Celia's Traditional balsamic vinegar

Directions

1. Preheat oven to 275° F
2. Place two sheets of aluminum foil in a baking dish.
3. Add onions and fennel to foil, stack evenly if necessary. Keep the veggies level so the pork is resting on a flat discs of the onions and fennel.
4. Remove all moisture from pork rind by dabbing with high-grade paper towel. SCORE THE PORK. This will ensure the pork rind crackles perfectly. Mix salt flakes and oil and rub all over pork belly, including the scored rind. Work into the crevices all over the pork. Place pork, rind side up, on top of onions and fennel.
5. Gather the aluminum foil so that is surrounds the pork but leaves the top skin rind exposed.
6. Place pork belly in oven cook for 4 hours. Remove from oven and save any liquid (skim off fat).
7. Finally, before serving, place the pork back into oven and cook at 400° F for another 20 minutes. This will bring the crackling up to perfection.
8. Immediately before serving drizzle balsamic vinegar across the top.
9. Optional, served with orange slices and/or the onions and fennel.