Slow roasted, marinated pork belly served with sauteed spinach and broccoli.
RECIPE DETAILS
1. Combine all marinade ingredients in a large saucepan and bring to the boil. Boil until the liquid is reduced by half, then remove from the heat and allow to cool.
2. In a large oven dish brown the pork belly to 2-3 minutes, pour over the marinade and make sure it goes onto the meat.
3. Cover with chicken stock just up to the belly, cover with foil and cook at 180 degrees C / Gas 4 for 1.5 -2 hours until tender.
4. When ready remove from the pan and allow to rest. You can place under the grill to crisp up.
5.Strain the sauce and reduce - serve with sautéed spinach and broccoli.
