Ingredients
- 2kg whole piece of pork belly – skin removed, bones left in
- 400g onions – thickly sliced
- 400g carrots – roughly chopped
- 5 celery sticks – roughly chopped
- 1L brown beef stock
- 500ml white wine
- 3 bay leaves
- 4 cloves
- Salt and black pepper
Method
- Pre-heat the oven to 140°c/275°f/gas mark 1.
- Place the vegetables in a deep roasting tin and place the pork on top, bone side down.
- Pour the stock and wine round the meat and add the bay leaves and cloves.
- Season the pork with salt and black pepper.
- Cover tightly with foil and bake for three hours or until the pork is very tender.
- Carefully lift the pork onto a tray and allow to cool. Chill overnight.
- Strain the cooking liquids through a sieve into a clean pan, pressing the vegetables through.
- Bring the sauce to a simmer and reduce until the sauce is thick and syrupy. Adjust the seasoning.
- The following day, carefully remove the bones and cartilage from the chilled pork.
- Cut the belly into six neat portions, place in a roasting tin and re-heat in a medium oven, uncovered and brown. This is best done with a little stock in the bottom of the tin to stop the pork drying and sticking.
