Pork belly and red pepper casserole

Method

1. Place the pork belly, fat-side up, on a chopping board and rub with the fennel seeds, chilli flakes and lemon zest. Season well and cut into large pieces, about 4cm square.
2. Heat 1 tbsp oil in a large casserole over a medium heat and gently fry the onion for 10 minutes until tender and golden, stirring occasionally. Remove from the pan and set aside.
3. Add the pork belly pieces to the casserole, in batches, and cook in the remaining oil for 3-4 minutes until golden all over and fragrant. Return all the pork belly and the onion to the casserole.
4. Add the tomato purée and cook for 30 seconds, stirring. Add the canned tomatoes, wine and vinegar and bring to the boil. Reduce to a simmer and cook, covered, for 2 hours. Skim off as much fat as you can, then add the peppers to the casserole and cook for a further 35-40 minutes. Serve half the pork with steamed rice.
5. Allow the remaining pork to cool completely before freezing in a sealed plastic container for up to 3 months.
6. Defrost fully before reheating in a pan until piping hot throughout.