Pork belly has the most amazing flavour, it is fatty, I find trimming the top layer off helps take away the strong fatty flavours but it needs some fat left for slow cooking so it doesn?t end up dry.
800 grams pork belly

1 onion

2 cloves garlic

1 bulb fennel (if available) or 1 teaspoon ground fennel seed
2 sprigs thyme

2 apples

1 cup white wine

1 cup beef or vegetable stock

1 bay leaf

salt and pepper
Peel and slice the onion, crush the garlic, chop the apple and slice the fennel bulb and spread them over the bottom of the slow cooker with the thyme, fennel seed, wine,...