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
Salt and black pepper
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.