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.