Now what would this site be without a recipe for pork?! Don’t worry, there will be plenty more to come, but for now, here’s just one… So we need: A slab of pork belly, of coarse Olive oil 2-4 tsp fennel seeds 1-2 tsp rock salt Carrots Onions 2-4 Garlic cloves Celery 1/2 bottle of white wine 1 tbs plain flour 1/2 – 1 cup water I would suggest serving with steam veg and smash spud, but do what you like! So… First things first, pour yourself a Stone House IPA! Then get someone else to cook this for you. I cook this delicious, rich and decadent feast in my webber (old-school style with the beads) but it also goes well in a gas oven. I suppose you could do it in a normal oven, but that would be boring! Crank your oven onto HOT! Like 220C or so. Or put heaps of beads in your webber. Meanwhile, score up the skin of your pork belly and grind up the fennel seeds with the rock salt in a mortar and pestle. Pour on some olive oil and fennel/salt onto the skin and rub it all in! I use about 2:1 fennel:salt but if you love fennel, crank it up! Chop up your carrot and onion and celery into chunks and chuck ’em in a roasting dish with the garlic cloves (smash them but leave the skin on). Place your belly on top. Into the webber she goes! After about 20mins, those with boring ovens, turn them down to about 180C. Those with awesome webbers, they will naturally cool down over time, so no stress. After an hour and a half, pour in about half a bottle of white wine, then drink the rest with the meal. After another hour, the meat should be cooked. Keep an eye on the juices in the tray – if they all evaporate, it will burn, so add a splash more wine. When the meat is cooked, it should be tender and not tough. Pull it all out of the oven and set the meat aside to rest. Then make gravy! Gravy: get the roasting tray with all juices and carrot, etc and put on the stovetop on low. Throw in a tablespoon or so of plain flour (depending on juice level) and mix around. Then add up to about a cup of water and mix around. Once it starts to look like runny gravy, smash the veg up with a potato smasher. Then cook a little more, and put through a rough strainer. Then thicken to your likeness. Cut up meat (tip: do it skin-down) put on plate with some steam veg and smash spud, drizzle with gravy and enjoy the calories!! Nummy nummy.