Pork belly with brown rice & fennel bulbs

By YOU Digital
29 October 2018


Preparation: 15 min | Cooking: 3 hours | Serves 4


Pork belly

1,4 kg Eskort Pork Belly

salt and pepper

juice of one lemon


3 fennel bulbs

olive oil


250ml white wine

Parmesan cheese

Brown rice

500ml brown rice

125ml leeks, chopped

225ml vegetable stock

1 clove garlic, chopped

125ml fresh cream



  • Preheat the oven to 200ºC.

Pork Belly

  • Season both sides of the pork belly with salt and pepper.
  • Put the belly skin side up on a baking tray and roast in the oven for 2 hours.
  • Drizzle lemon juice over to finish.


  • Wash and trim the fennel bulbs.
  • Halve the bulbs lengthwise and put in an ovenproof dish.
  • Drizzle olive oil over and season with salt and pepper.
  • Dot each bulb with butter and add the white wine to the dish.
  • Cook until the top is golden brown (about 20 minutes).
  • Remove from the oven, sprinkle Parmesan cheese over and set aside (keep pan juice for later use).


  • Put the rice, leeks, vegetable stock, garlic and cream in a large pot.
  • Cook the rice according to the packet instructions – about 45 minutes.

To Finish

  • Put the brown rice in a large serving bowl, drizzle fennel pan sauce over and serve with roasted fennel bulbs and pork belly.

Find Love!