Crisp Pork Belly With Cider Gravy
For the Pork
- 1.3-1.5kg boneless pork belly with the fat scored every 1cm.
- Olive oil for drizzling
- 2tsp flaked sea salt
- 2 large onions, peeled and thickly sliced
- 2 stalks of celery, thickly sliced
- 1 large carrot, thickly sliced
- 2 stalks of thyme
- 400ml (14f l oz) cider
- 2tbsp runny honey
- Pre-heat the oven to 180°C/gas 4.
- Place the pork, skin side up, in a roasting tray. Rub a little olive oil over the skin, and then rub in the salt making sure it goes between the score lines.
- Place in the oven for 11/2 hours.
- Lift the pork from the tray and scatter in the onions, celery, carrot and thyme. Sit the pork on top. Return to the oven and cook for another hour.
- By now the meat should be meltingly soft and the skin wonderfully crisp. You can continue to roast the pork if you want the skin even crispier.
- Transfer the pork to a board to rest, covered with foil.
- Spoon any excess fat from the roasting tray, and place the tray over a high heat on the hob.
- Add the cider, and honey and bring to the boil, scraping any sticky residue from the base of the tray.
- Season to taste and strain through a sieve, pushing it through with the base of a ladle.
- Slice the pork thickly, and serve.