Braised belly pork with fennel

Ingredients

3/4 kg	Belly pork (approx 1 whole belly)
100 ml	Olive oil
100 ml	Pernod
1 lt	White wine
8 bulbs	Fennel (quartered)
15	Tomatoes (halved)
16 cloves	Garlic (bruised)
2-3	Bay leaves
½ bunch	Thyme
3 tbsp	Fennel seeds (toasted)
12 strips	Lemon peel
3	Lemon (juiced)

Method

1.      Season & seal the pork in the olive oil.

2.      Remove the pork drain off the grease & degace with the alcohol.

3.      Put the pork back in the tray with the vegetables.

4.      Sprinkle with the lemon juice & fennel seeds

5.      Cook in the oven for 1½-2hrs.