This is a British classic for weekend suppers. It is tender juicy with a crispy crackling on the top. The flavors of fennel, thyme, salt, pepper and just a little bit of sugar. It takes time so let it cook. Then on high heat, make the top crispy and delicious. I hope you like it.

2 pounds pork belly
2 tablespoons kosher salt
1 tablespoon black pepper
2 tablespoons garlic
2 tablespoons fresh fennel frowns
1 tablespoon thyme, chopped
1 tablespoon rosemary, chopped
1 teaspoon red pepper flakes
2 cups vegetable stock

Heat oven to 300.

Coat pork with salt, pepper, garlic, and red pepper flakes.

Place skin side up in baking dish. Top with fennel, rosemary and thyme.

Bake for 2 hours or until tender.

Increase heat to 425.

Bake for 20 minutes to make the top crunchy.

Slice in 3/4 inch thick slices.

Add to a skillet to brown.

Serve.