Slow Braised Peppered Pork Belly - Restaurant Association of Nova Scotia

Ingredients

• 1kg/2¼lb piece of belly pork
• 1 orange peel
• 10 juniper berries
• 1 star anise
• 1“ ginger peeled, sliced
• 1 onion, cut in half and stud each half with 3 cloves
• 3 shallots, peeled
• 2 carrots, cut in half lengthways
• 2 stalks celery, chopped
• 8 garlic cloves, peeled
• 1 cup white wine
• 1 tsp chicken bouillon
• 1L/1¾pt chicken stock
• bouquet garni (parsley stalks, thyme, bay leaf, peppercorns)
• 3L/5¼pt water