Slow-roasted fennel seed pork belly with confit potatoes – Food & Home Magazine

Ingredients

• ***For the pork belly
• 500g pork belly (skin on)
• 2 tablespoons fennel seeds
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 1 tablespoon lemon juice or red wine vinegar
• ***For the confit potatoes
• 4 cups potatoes, thinly sliced
• 1 cup good quality olive oil
• 2 garlic cloves, crushed
• Fresh dill and thyme sprigs for serving