Egyptians grew crops such as wheat, barley, vegetables, figs, melons, pomegranates and vines. They also grew flax which was made into linen. The most important crop was grain. The ancient Egyptians used grain to make bread, porridge and beer.
Remove the fennel from the oven, when it is tender and golden brown (this will take approximately 30-40 minutes). Squeeze over some lemon juice, then cover and set aside in a warm place. To finish the pork, turn the oven back up to 200C/400F/Gas 6. Cook the pork for another 20 minutes, or until the skin is very crisp. Slice the pork belly and serve the fennel alongside, sprinkling over the chopped reserved fennel fronds for garnish.
Oven-Braised Pork Belly. Preheat your oven to 325 degrees Fahrenheit. Find the fattiest side of the pork belly and, using a sharp knife, make shallow, 1/4-inch, crisscrossing cuts. Season the pork belly if you wish, by sprinkling it with a few pinches of salt and pepper. Place the pork belly in a roasting pan. Surround the pork belly with vegetables, such as sliced onions, celery, carrots or potatoes, if you wish. Add 1/2 cup of cooking liquid, such as chicken or vegetable stock to the pan. Cover the roasting pan with aluminum foil, sealing it tightly. Bake the pork belly for approximately 3 to 3 1/2 hours for a 1 3/4 pound cut, or until fork-tender. Remove the pork belly from the oven and let rest for approximately 15 minutes on a cool surface. Heat a skillet over medium-low. Add the pork belly to the heated pan and cook it for 8 to 10 minutes per side, until golden brown and crispy.