Anise Pork Belly (slab bacon) with Tomme Potatoes and Spring Raab

There are a great many uses for slab bacon, but roasting in low oven slowly is one of my favorite. I remember fennel pork belly was all the rage at one time, which to give due, is a wonderful dish but I really like the Anise with the white wine in this roast. It was one of those, "this is good but I can't quite make out the flavor of what it is" moments. For me those moments are when you take a few simple ingredients and "marry" them so well together, they become one beautiful flavor!

2 tbsp Anise seed
1 tsp kosher salt
2 cloves of garlic, peel and smashed
1/2 tsp black pepper
1 pkg Wintergrass Slab Bacon, thawed
1/2 c white wine (I used Bear Pond Chardonnay, nice winery, in Oneonta, I discovered on one of Harley rides)
1/2 water

Bring bacon to room temperature at least 1/2 before roasting (hour is better). Using a sharp knife make slash marks into the skin about every 1" or so. (Do not cut down into the meat.)

Toast anise seed in a skillet over medium low heat, until you can really smell the anise. (Don't leave it, it can burn quickly) allow to cool. Once cooled, place in bowl of mortar and pestle with salt, pepper and garlic. Mash together well.

Rub anise mixture all over pork slab, making sure you get into the cut marks. Cover and let stand for about 1/2 hour. (can cut slab in half to better fit in pan)

Preheat oven to 325 degrees F. Heat a dutch oven over medium heat on stove top, place slab skin side down,(cover with a splatter screen) and let skin become crisp about 10 minutes or so. When skin is crisp, turn to have skin up. add in wine and water. Cover and place in 325 degree F oven. Let roast for 2-2 1/2 hours.

When done transfer to platter and tent with foil, allow to rest for 15 minutes before cutting. Serve with Tomme Potatoes and spicy Spring Raab!!