Cook The Book: Hangover Curing Pork Belly

• 1/4 piece pork belly, without skin (ask your butcher), approx. 2 lb
• 1 generous handful of coarse sea salt
• 1 handful of fennel seeds
• At least 12 bay leaves, as fresh as possible
• 1 piece fresh horseradish the length of your thumb (or 2 tbsp from a jar)
• 1/2 cup sour cream
• Juice and zest of 1/2 lemon
• Salt and freshly ground pepper

1. Score the fat on the pork belly with a sharp knife to make an attractive plaid pattern. Rub the entire piece with salt and fennel. This is a rough job; do not skimp on the ingredients. Press bay leaves into the grooves and inside the meat. Wrap in a clean dish towel, place in a suitable dish in the refrigerator, and cover with a heavy object. Leave to stand for 24 hours, but 2 days is even better. By processing it in this way, the meat acquires flavor, but the salt also extracts moisture from the meat, which will make the pork crispier later.
2. Heat the oven to 340u0b0F, place the pork belly in a baking pan, and bake for at least 1 hour in the oven, or until the top is crispy and golden brown and the meat is fully cooked.
3. In the meantime, make the horseradish sauce: Peel the horseradish with a vegetable peeler and grate it on a fine grater. Or better still, use a food processor, as fresh horseradish is very sharp and will make your eyes tear up! Stir in the sour cream and lemon juice. (Once blended with the other ingredients the fumes will disappear.) Season the sauce with salt and freshly ground pepper. Serve with the meat.

pork belly, generous handful, handful of fennel seeds, at, horseradish, sour cream, lemon, salt

Taken from www.seriouseats.com/recipes/2011/09/hangover-curing-pork-belly-recipe.html (may not work)