Slow-Roasted Pork Belly with Fennel and Potatoes by Matthewryle

Ingredients

• 800g pork tenderloin, sliced into 1-inch medallions
• 500g baby potatoes, thinly sliced
• 1 fennel bulb, thinly sliced
• 4 cloves garlic, minced
• 60ml white wine
• 3 tbsp olive oil
• 120g creme fraiche
• 40g Dijon mustard
• 8g fresh dill, chopped
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Prepare the vegetables by slicing the fennel and potatoes, placing them at the base of the cooking dish.
2. Season the vegetables with salt, pepper, garlic, white wine, and olive oil, tossing gently to coat.
3. Place the seasoned pork belly on top of the vegetable bed.
4. Cook on roast mode at 140°C for 2 hours until the meat is tender.
5. Switch the appliance to Max Crisp mode and cook for an additional 10 minutes until the pork crackling is puffed and golden.
6. Carve the pork and serve alongside the braised vegetables.