Pork belly is one of my favorite things to make. I have done a numbering of ways. This is r rich fatty dish with some spice. Fennel, onions and garlic make a great base for the dish. The spices bay leaf, cinnamon with lots of pepper almost North African in the almost stew. Tomatoes and veggie stock finish the dish. I hope you like it.

2 1/2 pounds pork belly
1/3 cup corn flour
1 teaspoon salt
1 teaspoon black pepper
6 cloves garlic
1 large onion diced
1 cup diced fennel
2 cups white wine
2 oranges juice and zest
2 16 ounce can tomatoes
2 cups veggie stock
1/4 bunch flat leaf parsley
1/4 bundle of thyme
3 bay leaves
2 cinnamon sticks
Zest of a lemon
6 cups rice

Salt and pepper the pork belly cubes on both sides and dust with corn flour..

In a Dutch oven on the stove top on medium heat add porkbelly and brown.

Add onion, fennel and garlic and cook until translucent.

Deglaze with wine.

Add thyme, orange zest, orange halves and bay leaves.

Add tomatoes, chicken stock and cinnamon.

Cover with lid and place in a 300 degree oven.

Cook for 3 hours.

Remove cinnamon, bay leaves and thyme stalks.

Serve over white rice. Gnocchi would be good also.