Pork slow cooked with fennel and leek with smashed peas and fetta


1 kg pork belly
2 Tablespoon plain flour
2 leek
2 onion
3 cloves garlic
2 medium carrots
1 teaspoon ground fennel
1 teaspoon thyme
1 teaspoon tarragon
1 Cup stock

Smashed peas
1 cup peas
100 grams fetta
1 teaspoon butter
salt and pepper

Trim the visible fat from the pork, cut the pork into a 1.5 cm dice roll in the flour and seal on all side sin a hot pan and transfer to the slow cooker. Slice the leeks, onion and carrot, crush the garlic and add all other ingredients in the slow cooker and cook on low for about 5 hours until the meat falls apart.


To make the smashed peas, dunk the peas in boiling water for a minute, drain and add the butter, mash them up with a fork and the fetta and season with salt and pepper




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