Heat olive oil in a saucepan and cook the meat until brown on both sides. Add the onion, fennel and garlic and sauté for a few more minutes until lightly golden.
Add the lemon juice, zest, cinnamon, bay leaves, thyme, oregano, pepper seeds and salt and pepper and cover with cold water.
Bring to a boil, cover the saucepan, reduce heat and allow to simmer for approximately 40-50 minutes until meat is tender and absorbs almost all liquids.
Serve lemon pork with freshly cut green salad.
Ingredients:
1kg fresh pork ‘bacon’ (underbelly) cut into large chunks
1 large onion, grated
1 large fennel, chopped
1 garlic clove, sliced
½ cup olive oil
½ cup lemon juice
1 lemon zest
2 cinnamon sticks
3-4 bay leaves
3-4 fresh thyme stems
3-4 fresh oregano stems
½ tbsp black pepper seeds
Salt, pepper
