Pan Roasted Carrots & Fennel with Pork Belly
By Market Chef Maggie Perkins.
1/2 lb pork belly, sliced and cubed
2 bunches carrots, sliced
1 large bulb fennel, sliced thinly
Texas Hill Country Olive Co lemon infused olive oil
Seasonings of choice to taste (salt, pepper, etc)
In a large skillet over medium high heat, render fat from pork belly cubes until golden. Remove with a slotted spoon to drain on paper towel, leaving rendered fat behind.
Add fennel to the skillet and sauté, stirring frequently, until limp. Remove to a paper towel to drain.
Add sliced carrots (in two batches if necessary to keep from crowding pan) and sauté, stirring frequently, until limp and golden brown at edges.
Return pork belly and fennel to the pan, toss with salt, pepper, and seasonings of choice and adjust as desired. Drizzle lightly with lemon-infused olive oil to taste. Serve warm.
Photos by Maggie Perkins.