Kate: Braised Pork Belly

Pork Belly is a pretty popular cut here in Europe, very cheap and easy to get hold of. I do have a wonderful local butcher though who patiently waits for my stubbling french sentences to finish and pretends not to notice the odd english word thrown in when I am at a loss.."Vous avez vous du BELLY du porc?"
I loved the slow cooking process. You are right about the day after Jer. I had a couple of cheeky tastes before letting it sit over night and the difference in flavour really was dramatic.

I used fennel seeds with thyme for flavour this seemed to work. Once it was ready to serve I did a simple jewelled rice with peas, sweetcorn and carrots and then plenty of juices over the top. it really was delicious.