Pork belly with roasted vegetables recipe 1 head of garlic, split into cloves 1 lemon, cut in half 1 x 400g/14 oz tin whole tomatoes, rinsed and drained 1.3kg/2 ½lb pork belly, skin scored 2 tsp fennel seeds, lightly crushed 2 dried chillies or ½ tsp dried chilli flakes 3 sprigs of rosemary, leaves picked and finely chopped ½ bottle white wine Preheat the oven to 230C/450F/Gas 8. Spread the fennel, onions, potatoes, garlic, lemon halves and tomatoes over the base of a large baking tin and season well with salt and pepper. Rub the pork belly with a little oil, then season and massage in the fennel seeds, chilli and rosemary. Place on top of the vegetables and drizzle everything in oil before pouring over the wine. Place in the oven for 45 minutes, before turning the heat down to 180C/350F/Gas 4 and roasting for a further 1½ hours until the pork is meltingly tender. Squeeze the lemon halves over everything, then carve up the pork and serve with the vegetables.