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Ingredients
US|METRIC
4 SERVINGS
- 4 kilograms pork belly (deboned and skin on, butterflied in a single rectangular piece)
- 200 mL olive oil
- 30 grams salt
- 7 garlic cloves (medium, finely chopped)
- 200 grams fennel (roughly cut into 2cm cubes)
- 100 grams fennel seeds
- 50 grams celery seeds
- 4 shallots (green, washed)
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