- 1.5 kg pork belly with rind removed
- 2 large white or red onions, peeled and cut finely
- 2 cloves garlic, crushed
- 1 litre dry cider
- 150ml runny honey
- 1tbsp Douwe Egberts Pure Gold dissolved in 75ml water
- Two star anise
- ¼ tsp fennel seeds
- Few stems of fresh thyme
- 2 bay leaves
For the sauce:
- 150 ml double cream
- 1 garlic clove, crushed
- Generous pinch of cracked black pepper
- 1 tbsp lemon juice
Preheat the oven to 170C/325F and warm a heavy based oven pan with a light fitting lid.
Season the pork with salt and pepper on both, place in the pan and cook on the stove top until both sides until golden brown.
Take out the pork from the pan and leave to rest for 3-5 minutes, draining off any excess fat.
Add the onions to the pan, allowing them to soften before returning the pork.
Pour over the cider, runny honey, coffee liquor and add in the star anise, fennel seeds, thyme and bay leaves.
Bring to the boiling then simmer for 5 minutes, covered.
Place in the pan in the oven and cook for 2 hours with the lid on.
Remove the lid and baste with the braising liquor and turn the oven down to 140C/275F and return the pork to the oven, without the lid, basting the pork every 15 minutes or so for the next hour to build up finished glaze. Take care not to burn the sauce.
Once the pork is tender, remove from the pan and leave to rest, covered in kitchen foil for 10 minutes.
For the sauce, reduce the braising liquor and then add the cream, garlic and a splash of lemon juice.
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