| 2 tablespoons rosemary |
chop |
Pound to a rough paste |
Rub the rosemary paste over the meat. Cook uncovered in hot oven for 20 minutes |
| 3 cloves |
chop |
| 1 teaspoon salt |
|
| 1 tablespoon muscovado sugar |
|
Pound in |
| 2 tablespoons olive oil |
| 1 orange's zest |
| 1 lemon's zest |
| 2kg pork belly |
|
Place in roasting pan; bring to the boil; cover with foil; cook in slow oven 4 hours; leave to cool in cooking liquid |
meat |
Slice off skin from meat; score the fat into a diamond pattern |
| 500ml cider |
|
liquid |
Strain |
|
Boil until reduced by half |
| 600ml chicken stock |
hot |
| several sprigs rosemary |
|
| 1 orange's juice |
|
| 1 lemon's juice |
|
| 2 tablespoons muscovado sugar |
|
| 1 tablespoon flour |
blend to a paste |
|
Whisk in and boil 4–5 minutes or until thickened |
| 25g butter |