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.
TO SLOW-ROAST A 2KG PIECE OF BELLY PORK. For good cracking, make sure the skin is very dry. Leave it overnight in the fridge to help it dry out. Then score the skin at 1cm/1/2 inch intervals with a very sharp knife, or ideally, a Stanley knife, taking care not to cut too deep and into the flesh.Leave the pork to come back to room temperature if necessary.reheat the oven to 160C/325F/Gas Mark 3. Place the pork skin-side up on a rack resting over a large roasting tin and sprinkle the skin liberally with salt. Pour 600ml of water into the tin and roast the pork for 2 Â¼ -2 Â½ hours by which time it will be very tender.