Pork belly and onions with honey sauce

• porsi: 4

Bahan-bahan

1 pork belly, skin on

Sea salt

Olive oil

2 heads of garlic, halved

1 fennel bulb, roughly chopped

5 sprigs of fresh thyme

2 sprigs Of rosemary

450mI dry cider

For the onions:

4 onions, skin on, halved

A handful Of sage leaves

1 bay leaf

For the sauce:

150g organic honey

2 star anise

A small handful of coriander seeds

Petunjuk

1 Preheat the oven to 100C/120C fan/gas mark ½ to 160C/140C fan/gas mark 3, depending on how much time you have (see tip box). Season the pork belly with salt, rub with oil and allow to stand at room temperature for 20 minutes.

2 Place the garlic, fennel and the herbs on a roasting tray. Drizzle over some oil and salt, then Food will cook quicker in a fan-assisted oven, so go for a lower temperature. The lower the temperature, the slower the belly will cook and thus be more tender. At 160'C, the belly will cook in 2-3 hours; at 120'C it will take 4-5 hours, possibly even six. If you are stuck for time you can cook the belly at 180'C for two hours, but this not ideal. toss to combine. Place the pork belly on top of the vegetables and herbs. Pour the cider around the pork, but not onto the skin — you want the skin to stay crisp.

3 Place the belly in the oven and roast. If you're roasting at a high heat, you can cover with foil; otherwise, just keep an eye on the skin. Towards the end Of the cooking time, check the belly with a knife or wooden skewer; you should be able to pierce the flesh easily.

4 Heat some oil in an ovenproof frying pan over a medium-high heat. When hot, lay the onions into the oil, skin-side up. Lay the sage and the bay leaf over the onions and season with sea salt. Transfer the pan into the oven and cook for 15-20 minutes until tender.

5 Combine all the ingredients for the glaze in a small saucepan. Place over a medium heat and cook until reduced by half.

6 Brush the glaze over the skin of the pork belly. Pour the juices from the pork's roasting tin into the rest of the glaze, then strain through a fine mesh sieve.

7 Slice the pork belly into nice chunks and arrange on a large plate with the roast onions still in their cups.