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Prepare fennel as described above. 3. Place all ingredients on a sheet tray and toss until everything is well combined. 4. Roast fennel for about 40 minutes, turning once during cooking, until itâs soft and beginning to brown on the edges. You can serve this at room temperature, but I prefer it straight from the oven.
Return the pork and fennel to the oven and roast for a further hour at 160C/300F/Gas 2. Remove the fennel from the oven, when it is tender and golden brown (this will take approximately 30-40 minutes). Squeeze over some lemon juice, then cover and set aside in a warm place.To finish the pork, turn the oven back up to 200C/400F/Gas 6. Cook the pork for another 20 minutes, or until the skin is very crisp.Slice the pork belly and serve the fennel alongside, sprinkling over the chopped reserved fennel fronds for garnish.emove the pork belly from the oven and turn the oven down to 160C/300F/Gas 2. Lift the rack off the roasting tin and add the fennel, garlic and white wine to the pork fat in the roasting tin and stir to coat.