Ingredients:
1 large onion, sliced into rings
4 garlic cloves, finely chopped
1 bunch fresh sage, chopped
1.5kg/3 lb pork belly, rind removed
150ml/1/4 pint dry cider
8 whole cloves
pinch ground allspice
pinch ground cinnamon
75g/3 oz Demerara sugar
2 handfulls of rocket
1 Tbl red wine vinegar
2 Tbl olive oil
Preheat the oven to 150C/300F/Gas 2. Place the onion rings in a single layer in the bottom of a roasting tin. Sprinkle over the garlic and half of the sage, then pour in the stock. Sit the pork belly on top, then splash over the cider. Sprinkle over the remaining sage with the cloves, allspice and cinnamon. Season to taste and cover with foil. Bake for 3 hours until the pork is completely tender and very soft, basting occasionally. Remove the foil and sprinkle the Demerara sugar on top.
Increase the oven temperature to 200C/400F/Gas 6 and return the pork to the oven for 20 minutes or until glazed and golden. Remove the pork to a warm plate and set aside to rest for at least 20 minutes.
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