French Braised Fennel (Fenouil Braisé au Gras)

Steps

1. 1
   Wash the fennel bulbs, trim off the stalks at the top, remove the tougher outer leaves, and clean up the root end.
2. 2
   Cut the trimmed fennel bulbs in half, then into quarters depending on size, keeping the pieces a comfortable eating size.
3. 3
   Cut the pork belly into fairly large cubes since it will braise for a while and shouldn't be cut too small.
4. 4
   Blanch the fennel quarters in salted boiling water for about 5 minutes to soften the exterior and mellow bitterness and strong anise flavor, then gently drain on a towel-lined tray.
5. 5
   Heat olive oil in a wide shallow pan and sear the drained fennel quarters in batches over medium heat until lightly browned, then set aside.
6. 6
   In the same pan, lightly sear the pork belly cubes, then add the onion and carrot and cook for 2-3 minutes to release their flavor, forming a flavor base.
7. 7
   Return the seared fennel quarters to the pan, arranging them over the vegetable and pork base, then season with salt, pepper, and a pinch of fennel seeds.
8. 8
   Pour in about 200-250 ml of fatty beef stock, being careful not to add too much liquid, and bring to a gentle simmer.
9. 9
   Add the bouquet garni, cover with a lid, and braise in a preheated 200°C (400°F) oven for about 40 minutes, checking occasionally and topping up with a little stock if it looks too dry to prevent burning.
10. 10
    If there's too much liquid, uncover to let excess moisture evaporate until the fennel is tender and only a thin, rich layer of sauce remains, then remove from the oven and serve.