South Africa is experiencing a heat wave at the moment and I am sure most of you don’t want to spend too much time in the kitchen and in front of a hot oven?!
This roasted pork belly with fennel jam requires some time to cook but luckily you don’t have to spend so much time in the kitchen because once the belly is in the oven, the oven is doing all the work.
The fennel jam makes this dish and enhances the pork belly beautifully. Any left-over fennel jam can be kept in the fridge for approximately a week. The jam can be served with any other pork dishes or even chicken. Try it with French toast and bacon for breakfast.
I hope you will have a fabulous and fun 2016!
For the recipe, please visit PinkPolkaDotFood.
