crispy pork belly with fennel and orange recipe | Schwartz

Ingredients

• 1 kg (2.2 lbs) pork belly
• 1 tbsp olive oil
• 1 Star Anise Whole
• 2 tsp Garlic Cooking Paste or 2 garlic cloves
• 400 ml (13 fl oz) chicken consommé or stock
• 1 orange, zest and flesh
• 3 tsp Fennel Seed
• 3 tbsp orange juice
• 2 tbsp soy sauce
• 1½ tsp cornflour, blended with a little water or stock
• Schwartz Sea Salt and Black Pepper to season