Spiced pork belly with onion confit from A Table in the Tarn: Living, Eating and Cooking in South-we
Pork belly has always featured on the Raynaudes menu, and although I have gradually refined the recipe, it still involves a long slow stretch in the oven that fills the kitchen and courtyard with t...
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Ingredients
- ½ tsp coarse salt
- plenty of black pepper
- 1 tsp coriander seeds, dry toasted in a pan
- ½ tsp fennel seeds
- 1 kg pork belly
- 1 bulb fennel (optional), trimmed and sliced
- ½ tsp ground cloves
- 8 medium onions, sliced
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