Advanced Certificates and Certifications for Pharmacists and Pharmacies. With the rapidly changing scope of our pharmacy practice, it is becoming increasingly important that pharmacists progress with the times. Pharmacists are finding it incredibly beneficial to have a specialized skill set beyond that which is provided through pharmacy school.
Preheat the oven to 350 degrees Fahrenheit. Cook the pork belly in a baking pan, uncovered, until firm, 1 hour 20 minutes to 1 hour 30 minutes. Let rest for 20 minutes. Mix the mayonnaise and capers together in a food processor.In a separate bowl, dress the arugula with the red wine vinegar.ook the pork belly in a baking pan, uncovered, until firm, 1 hour 20 minutes to 1 hour 30 minutes. Let rest for 20 minutes. Mix the mayonnaise and capers together in a food processor.
Return the pork and fennel to the oven and roast for a further hour at 160C/300F/Gas 2. Remove the fennel from the oven, when it is tender and golden brown (this will take approximately 30-40 minutes). Squeeze over some lemon juice, then cover and set aside in a warm place.To finish the pork, turn the oven back up to 200C/400F/Gas 6. Cook the pork for another 20 minutes, or until the skin is very crisp.Slice the pork belly and serve the fennel alongside, sprinkling over the chopped reserved fennel fronds for garnish.emove the pork belly from the oven and turn the oven down to 160C/300F/Gas 2. Lift the rack off the roasting tin and add the fennel, garlic and white wine to the pork fat in the roasting tin and stir to coat.