Twice-cooked pork belly with cider sauce

This tender, twice-cooked pork has a delectable apple cider sauce and a scattering of fennel seeds and bay leaves. Serve with sweet carrot and onion purée

On the day, heat oven to 220C/ 200C fan/gas 8. Cut the pork into six rounds. Heat the oil in a large frying pan and fry the pork, then put in the oven for 20 mins, turning halfway through,...


Ingredients

  • 2kg piece boneless and skinless pork belly (ask your butcher to keep the skin for the crackling potato cake, see 'Goes well with')
  • 2 tbsp fennel seeds Fennel seeds feh-nell seedsA dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…
  • 5 dried bay leaves
  • 25g butter Butter butt-errButter is made when lactic-acid producing bacteria are added to cream and churned to make an…
  • 2 onions Onion un-yunOnions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia… , roughly chopped
  • 3 carrots Carrot ka-rotThe carrot, with its distinctive bright orange colour, is one of the most versatile root… , roughly chopped
  • 400ml cider Cider si-derCider is an alcoholic beverage made from the fermented juice of apples. Apple orchards were…
  • 1 tbsp vegetable oil

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