Cooking Instructions:
1. Preheat the oven to 150C/300F/Gas 2.
2. Place the shallots and carrots in a deep roasting tray or a very deep large
pan.
3. Add the wine, pork belly and five spice powder and then cover with cold
water.
4. Place the lid on the pot or place a sheet of tin foil over the roasting tin
to cover.
5. Place in the oven to slowly braise for 4-5 hours, until the bones can easily
be separated from the meat. Remove from the oven and allow to stand and cool in
the cooking liquid.
6. Turn up the oven to 220C/430F/Gas 7.
7. When the pork belly is cooled, drain off the cooking liquid. Remove the top
layer of skin, leaving exposed a very thin layer of fat on the meat.
8. Using a sharp knife, score a diamond shape into the fat and rub in the honey.
9. Place in the oven and cook for 10-12 minutes, until the meat is cooked
through, golden in colour and slightly crispy on top.
10. Sprinkle with a little Maldon salt and coarsely ground black pepper and
serve hot or cold.
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