Food and stuff

This recipe adapted from BestRecipes.com

1 Pork Belly (bone left in and must be fresh not frozen)

2 T Olive Oil

2 T Sea Salt

10 star anise

2 Onions chopped

1 Clove garlic rough chopped

1 Tsp Fennel seeds

Zest of one lemon

1 Cup Chicken Stock

1/2 Cup Orange Juice

1/3 C Red wine vinegar

10 Peppercorns

1 T Honey

1 Bunch Parsley

3 or 4 cubes of cold butter

Rub olive oil into the pork skin. If it is not already scored you need to use a scalpel or very sharp knife. Cut in one inch diamonds. Rub sea salt into the skin and in between the layers. Place in the fridge for 30 mins.

Mix remaining ingredients together and place in the bottom of a roasting pan. Place on stove top and saute for about 3 mins. I used an upside down stainless steamer tray to keep the ingredients in one place and to stop the onion form burning.

Place pork on top with skin side up. Add 2 cups water.

Place in oven at 250°C and cook for 30 mins then drop temp to 150°C keep an eye on the water level, ensure there is always 1/2 cm water in the bottom of the tray. After 2 hours remove and cool reserving the pan juices and other ingredients. Chill over night.

When ready to serve place in oven at 160°C (I took the pork out of the fridge and sat it on the bench for an hour to take the chill out of it first ). Place sauce ingredients in a pot with the reserved pan contents and bring to the boil. Simmer for 10 minutes and strain.

Finish sauce with 2 or 3 cubes of butter and chopped parsley.