I'm making another recipe from Fat tonight. Slow roasted pork belly with rosemary and fennel. Fennel will be a dominant flavors. There are also a lot of onions and it marinated in sage, rosemary, and garlic overnight. I have a couple of wine pairing ideas - one I'm fairly sure of, another I'm not so sure about - but would like additional input.
(My house smells amazing right now)