Chinese Style Pork Belly

* 800g for Pork Belly (skin scored)
* 1 cup of White Wine
* 1 cup of Soy Sauce
* 2 tablespoons of Honey
* 1 White Onion (diced)
* 1 large clove of Garlic (crushed)
* 1 dessertspoon of Fennel Seeds (rubbed into pork belly scores)
* 1 dessertspoon of Chinese 5 Spice
* 1 teaspoon of Ground Ginger1 teaspoon of Ground Corriander
* 1/2 teaspoon of Ground Cloves
* 4 Stars of Anise
* Rind of an Orange/Mandarin (optional)

- You will need a casserole pot with lid to cook this all in!!

- Brown the outside of the pork belly in a little butter and set aside
- Using the butter and pork juices cook the onion and garlic until fragrant
- Place the pork on top of the cooked onions and then add all the remaining ingredients
- You can then either cook this covered on a very low heat on the stove or in a the oven on a low heat, it needs to cook for at least 3 hours slowly, if the juices are running low, additional wine and soy can be added.
- Once the pork is cooked it can be set aside for up to 2 days before the final cooking or ofcourse cooked on the day whatever is most convenient.
- Pork needs to be cooked for 30 mins in a roasting oven.
- Cover pork in silver foil for the first 15 minutes then remove for the last 15 to make the exterior crispy.
- When cooked the Pork Belly should be crispy and sweet on the outside and melt in the mouth on the outside.

I serve this with a Sour Salad of finely sliced Grannysmith Apples, Pomegranite Seeds and Baby Watercress Shoots with a dressing of Tamarind and Lime. This sour and crisp salad contrasts really well with the rich, sweet and succulent pork!! I usually also roast some Sweet Potatoes with Seasame Oil, Seasme Seeds and Chilli Flakes and use this as a side dish!!

Enjoy!!