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.
4) Step 3. Place the pork belly in a container and pour the dry curing mixture over it. Ensure that the cure is rubbed deep into every crevice of the meat surface. Turn the pork belly over and over till you are sure that the cure has covered the meat completely.5) Step 4. Put the meat into an airtight bag, or you can cover it completely in cling film, and place it in the refrigerator for at least 3 days. After 3 days, remove the package and rub the pork belly again.) Step 3. Place the pork belly in a container and pour the dry curing mixture over it. Ensure that the cure is rubbed deep into every crevice of the meat surface. Turn the pork belly over and over till you are sure that the cure has covered the meat completely.