Sophie Michell's Roasted pork belly with honey glaze and green olives


Serves 4/6

1 kg of scored pork belly
1 tsp fennel seeds
1 tsp dried chilli flakes
1 tsp sea salt
2 heads fennel
150 gm large green olives
50ml pernod
100g runny honey


Pre heat the oven to 160C. Take the pork belly score the skin and rub the fennel seeds, chili flakes and sea salt in all the cuts and on the flesh side too.

Place in a baking tray and add 100ml of water, then cover with foil and roast for 2 hours. Whilst the pork is cooking, take the fennel and slice thinly, mix in a bowl with the olives and a splash of olive oil.
Take the pork out of the oven and then out of the tray. Place in on a plate and then add the fennel back into the warm tary, place the pork back on top and place in the oven for a further hour. When you have 10 minutes left, mix the honey and pernod together and spoon over the pork. Finish the cooking and serve with some braised rice and a watercress salad.