Slow braised honey and cider caramelized pork belly

Name: Slow braised honey and cider caramelized pork belly
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8
Cuisine: En
Ingredients: 3.5 lb pork belly, with rind removed but the fat; 2 large white onions, peeled, halved and sliced; Sea salt and freshly ground black pepper; 1 qt Beer cider; 5 oz Clear honey; 1 Beef stock cube; 1 Star anise; 1 teaspoon fennel seeds; 4 Sprigs fresh thyme; Sea salt

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Main Dish

Very Easy

30 min

Preparation

Preparation20 min

Cook time10 min

In a frying pan, dry-fry the onions until caramelized.
Heat an ovenproof cast-iron pan. Season the pork belly and dry-fry on both sides, fat side first, until golden brown, ensuring that all sides of the meat are sealed. Remove from the pan and set aside to rest for 3-5 minutes.
Preheat the oven to 350°c. Lay the onions on the pork fat residue in the ovenproof pan and cover with the pork belly.
In a bowl, combine all the ingredients for the braising liquor. Pour over the pork belly and cook in the preheated oven for 2 hours.
Occasionally remove from the oven and baste the pork with the reducing sauce, this will help to build up a lustrous glaze when finished.
Remove from the oven, lift the meat out of the pan to rest for 10 minutes and set aside. Remove the onions with a slotted spoon.
Carefully reduce the remaining liquor to the consistency of a sauce. Serve with olive oil mashed potatoes.