Directions:

• Slice diamond shape cuts into the pork belly. Then sprinkle with 2 tsp each of salt, ginger powder, garlic powder, and onion powder, and 1 tsp black pepper. Rub the spices into the cuts and all over the pork belly. Then wrap the pork belly tight with a layer of parchment paper, a layer of tin foil, and then a layer of parchment, and then a layer of foil, and repeat this combo one more time. A total of 3 layers of foil and 3 layers of parchment should encompass the pork belly.

• Place the wrapped pork on a sheet try and place in an oven set to 225F and cook for 7 hours.

• Once the pork has cooked, pull from the oven and place in the fridge to rest, at least overnight. This can also be done up to a week ahead of time.

• Once you are ready to make the dish, pull the pork from the foil and scrape off any solidified pork fat. You can save this for frying things or toss it if you do not want to keep it. Cut the pork belly in half and store the half of it. The stored half will be used for a recipe next week.

• Cut 1 half of the pork belly into 6-8 pieces and place those in a sauté pan or baking dish and place them in the oven. Turn the oven to 350F.

• Cut 2 fennel bulbs into quarters, dice 2 celery stalks, 3-4 garlic cloves, and 2-3 shallots.

• Place a sauté pan over medium high heat and place the fennel bulbs in the pan, cut side down. Leave these to char while you cut the head of broccoli into pieces.

• Once the fennel bulbs have charred on one side, flip to the other cut side and repeat. Once both sides are charred, move these to a cutting board to cool slightly.

• Place the pan back over medium heat and pour in 2 tbsp oil. Toss in diced celery and sauté for 5 minutes. Then toss in the diced shallots and garlic. Sauté for another 2 minutes. Then sprinkle in ½ tsp salt and a little pepper. Stir to combine and then pour in 1 cup of stock. Bring to a boil and simmer for 2 minutes to release the fond on the pan.

• While that is cooking, cut the fennel bulbs into smaller pieces and toss those into a blender. Once the stock has cooked and release the fond from the pan, pour everything into the blender and blend until smooth. Once smooth, blend in 2 tbsp of cream. Taste for seasoning and if it is too thick, pour in 1 tbsp of cream and ¼ cup of stock at a time until you reach your desired consistency.

• Keep warm in a small pot or in the microwave.

• Place a cast iron or large sauté pan over medium heat and toss in the broccoli pieces. Drizzle them with 1 tsp of oil and a sprinkle of salt and pepper. Cook until tender and a little char has formed on some of the pieces.

• Once the pork belly has started to show some color, after about 20 minutes, you can finish the cook 1 of 2 ways. Either pull the pan from the oven and drain the fat from the pan and place the pan over medium heat. Then allow the pork belly to sear on each side, about 5 minutes per side. This will get kind of greasy though so if you want to finish the cook in the oven you can turn the oven to 500F and rotate the pork belly every 2-3 minutes until crispy all over. This can result in grease splatters catching you in the hand or arm though. Either way be very careful, and try not to burn yourself. Frying is dangerous work.

• Once the pork belly is fried to your liking, plate it on top of the fennel puree and broccoli. Garnish with some parsley and a drizzle of olive oil.

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