Braised fennel with pork belly

Wash the fennel under running water. Cut off the stalks close to where they join; keep them and the outer leaves for stocks, stews or a roast fish (they can be frozen).

Trim a little off the root so the outer leaves detach; remove another layer if brown.

Cut each bulb in half, then into quarters (or smaller for very big bulbs).

Cut the pork belly into large cubes, not small, to stand 30 to 40 minutes of cooking.

Blanch the fennel quarters 5 minutes in boiling salted water to soften the exterior, remove bitterness and tone down the anise flavor.

Lift the quarters out gently, not into a sieve, and drain on a kitchen towel.

Heat the olive oil in a wide, shallow pan and sear the fennel in batches, a good three minutes plus per side, turning gently with a flat spatula, until nicely browned; set aside on a tray.

Color the pork belly lightly over medium heat, then add the onions and carrots for two or three minutes at most to release their flavor, as a bed for the fennel.

Lower the heat and set the fennel back on the bed. Season with pepper, a little salt, and the fennel seeds.

Lower the heat further and pour in the stock without going overboard; raise the heat to bring it to a boil.

Preheat the oven to 200C / 400F.

At a light boil, put the bouquet garni into the liquid; turn off the heat.

Cover and cook in the oven 40 minutes at 200 degrees until the stock reduces to a thin layer of sauce; add more liquid if it runs low so it does not burn.

If too much liquid remains, cook longer with the lid off so it evaporates; the aim is a thin bed of sauce, not a soup.

Serve as a side for roast pork, chicken, veal or fish, with the juice spooned over.