Aromatic home-cured pork belly with Amontillado sauce by SherryMonster44

Ingredients

• 5kg pork belly, trimmed and skin on
• 3 sticks of celery
• 3 carrots
• 2 medium white onions
• 1 bulb of garlic
• 1 large leek
• 2 sprigs of thyme
• 2 sprigs of rosemary
• 150ml Amontillado sherry
• 1 tbsp honey
• 500ml chicken stock
• 1 dessert spoon of coriander seeds, crushed
• 10 white peppercorns, crushed
• 6 cloves, crushed
• 3 star anise
• 6 juniper berries
• 100g salt
• 150g sugar
• 4 garlic cloves
• 1 bunch of fresh coriander
• 500g almonds
• 200g bread, without crusts
• 1l apple juice
• 8 confit garlic cloves
• 1 cucumber, without skin or seeds
• 400ml olive oil
• 4 tbsp fino sherry
• 20 grapes
• 4 apples, peeled and sliced
• 3 heads of fennel, sliced lengthways into quarters
• 1 orange, juice and zest
• 25ml extra virgin olive oil
• 2 tbsp honey
• 15ml cider vinegar
• 12 black peppercorns
• 5 cloves
• sea salt to season