Twice-cooked pork belly with an onion & apple velouté - Good Food Middle East

Ingredients

• 1 tbsp coriander seeds
• 2 star anise
• 1 tbsp sea salt
• ½ a whole pork belly, about 1½ kg (ask for the thin half), boned, skin left on but not scored
• handful thyme
• handful rosemary
• 2 x 350g jars goose fat (or use lard, sunflower or vegetable oil)
• 6 curly parsley sprigs
• 25g butter
• 4 onion, finely chopped
• 2 Granny Smith apple, cored and sliced
• 250ml chicken stock
• 142ml tub double cream
• 24 thin green-topped carrot, trimmed, peeled, but left whole
• 2 tbsp olive oil