Eskort - Twice Cooked Pork Belly and Cauliflower Puree - Eskort

Ingredients

• 3,5 kg Eskort deboned pork belly
• 100 ml olive oil
• 45 ml fennel seeds
• Juice of 2 lemons
• 3 garlic cloves, finely chopped
• Salt and freshly ground black pepper
• 40 g (45 ml) butter
• 1 whole cauliflower, about 500 g
• 400 ml cream
• 3 sprigs fresh thyme
• 3 garlic cloves
• 30 g (35 ml) butter
• 5 cauliflower florets