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. Cover the pork belly with the rub. 1  Place the meat onto a clean, dry surface. 2  Pour half of the dry mixture onto the meat. 3  Turn it over and pour on the rest of the rub. 4  Flip the meat over and make sure the entire surface is covered with the rub. Place the meat into an airtight plastic bag and into the refrigerator where it will not be disturbed. 2  Remove the bag and rub the pork after 3 days. 3  Juices will have leaked into the bag as the salt dries out the meat. 4  Replace the meat in the refrigerator for another 4 days.