Pork Cutlet Roast

Ingredients

• 1 bulb fennel (ca. 200 g, cleaned, sliced lengthwise into very thin slices)
• Salt
• 1 kg pork belly with bone
• 2 minced garlic cloves
• 1 tsp fennel seeds
• 1 tsp freshly ground black pepper
• 1 tbsp Vegetable oil
• 100 ml White wine
• 150 ml Heavy Cream

Instructions

1. 1.

   Salt the fennel slices and let them rest for 30 minutes. Separate the meat from the bone so that it remains connected to it.

2. 2.

   Mix garlic, fennel seeds, pepper, and salt. Rub the mixture all over the meat. Sear in vegetable oil.

3. 3.

   Place fennel slices between the bone and meat, tie everything back into shape with kitchen twine. Roast in the oven at 190°C for about 1–1¼ hours.

4. 4.

   During roasting add about one cup of water gradually. Optionally cook the outer fennel skins as well. Remove the meat and keep it warm.

5. 5.

   Deglaze the pan with wine. Strain through a sieve. Add cream, reduce slightly, season with salt and pepper.

6. 6.

   Remove the twine, separate the meat from the bone again. Slice into portions. Serve with rosemary potatoes.