Slow-roast pork belly with sherry gravy and mint relish

Name: Slow-roast pork belly with sherry gravy and mint relish
Ingredients: 3 onions, sliced; 3 garlic cloves, crushed; 500ml dry sherry (such as fino), plus an extra glug for the gravy; 750ml chicken stock; 2kg British free-range pork belly, with bones, skin deeply scored (ask your butcher to do this for you); 2 tbsp fennel seeds; 1½ tbsp sea salt; For the relish; ½ red onion, thinly sliced; 3 tbsp sherry vinegar; 1 tbsp caster sugar; 20g bunch fresh mint, leaves picked and finely chopped; 20g bunch fresh coriander, leaves picked and finely chopped; To serve; Roast or mashed potatoes and seasonal vegetables

www.deliciousmagazine.co.uk

The crunchy crackling and tender meat of this slow-roast pork belly are irresistible. Make it for Sunday lunch or as a special Easter roast.

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Ingredients

3 onions, sliced
3 garlic cloves, crushed
500ml dry sherry (such as fino), plus an extra glug for the gravy
750ml chicken stock
2kg British free-range pork belly, with bones, skin deeply scored (ask your butcher to do this for you)
2 tbsp fennel seeds
1½ tbsp sea salt
For the relish
½ red onion, thinly sliced
3 tbsp sherry vinegar
1 tbsp caster sugar
20g bunch fresh mint, leaves picked and finely chopped
20g bunch fresh coriander, leaves picked and finely chopped
To serve
Roast or mashed potatoes and seasonal vegetables