STEP 1/19
Make a cut on the pork belly skin.
(Make a diamond-shaped diagonal cut.)
STEP 2/19
Sprinkle the skin with salt. (Rub well in between.)
STEP 3/19
Remove the lead from the fennel and cut into small pieces.
STEP 4/19
Sprinkle plenty of olive oil in a roasting pan. (Preheat to medium heat.)
STEP 5/19
In a preheated pan, stir-fry fennel, garlic, fennel seeds (1/2 amount), octagonal, cardamon (mash with knife back), and bay leaf.
STEP 6/19
Grill pork belly with the skin facing down.
STEP 7/19
Turn the skin over when it is cooked to a bit.
STEP 8/19
Sprinkle the white wine over the edges and bring to a boil until the alcohol is blown away.
STEP 9/19
Spread the remaining fennel seeds between the shells.
STEP 10/19
Pour the chicken stock to the bottom of the shell and bring to a boil.
STEP 11/19
Cook in the oven at 180 degrees for an hour.
STEP 12/19
After an hour, change the direction and bake it for another hour
STEP 13/19
Turn again and cook for another 30 minutes (2 and a half hours in total)
STEP 14/19
Sift out the remaining ingredients in the roasting pan.
STEP 15/19
Filter out the oil that came up and throw it away.
STEP 16/19
Return the remaining ingredients to the roasting pan.
STEP 17/19
Add the whole grain mustard and boil it down. The sauce is done
STEP 18/19
Put the sauce on the plate
STEP 19/19
Cut the meat and put it on top, and it's done.
It's convenient to buy foreign ingredients online.
It was a little hard to get the ingredients.
(If you are curious about where to buy food ingredients, please leave a comment.)
I made it after watching the video without any substitute materials.