|1kg piece Pork Belly||3 carrots, peeled, chopped|
|2 tablespoons olive oil||2 sticks celery, chopped|
|3 teaspoons fennel seeds||1 bulb garlic, cloves separated|
|2 teaspoons sea salt||1 litre (4 cups) cups Campbell’s Real Stock - Chicken|
|6 small pickling onions, unpeeled, halved|
Score pork belly at 1cm intervals across pork using a sharp knife. Place on a tray. Refrigerate, uncovered for at least 4 hours, or overnight.
Preheat Bosch oven to 4D hot air 250°C.
Drizzle 1 tablespoon of the oil over pork. Sprinkle with fennel seeds and salt. Rub evenly to coat.
Place onions, carrots, celery and garlic in a greased flameproof, ovenproof dish (20cm x 30cm). Top with pork, skin-side up.
Cook in oven for about 20 to 25 minutes, or until starting to crisp. Remove pork from oven. Pour half the Campbell’s Real Stock - Chicken into dish. Reduce oven temperature to 150°C.
Cook in oven for about 1 hour 30 minutes, or until pork is very tender. Remove from oven. Turn oven to Hot Air Grilling, 250°C.
Cook pork under the grill for about 1 to 2 minutes, or until very crisp. Remove pork from dish.
Place dish over a medium to high heat. Add remaining stock. Bring to boil. Simmer, stirring occasionally, for about 15 to 20 minutes, or until thickened slightly. The vegetables should soften and will help thicken the sauce. Strain through a fine sieve. Season with salt and pepper.
Serve pork belly with sauce.