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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.
Place the pork onto a rack sat in a roasting tin, skin-side up, and cook for 35-40 minutes or until the skin starts to puff and crisp at the edges. Meanwhile, prepare the fennel. Remove the stalks of the fennel and set aside any feathery fronds. Slice the bulb into thin wedges.ook 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.