Hangover Curing Pork Belly Recipe | Cook the Book

Ingredients

• 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
• For the horseradish sauce:
• 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

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