Pork belly with bay cider pears
Ingredients
- 1½kg pork belly skin scored
- rapeseed oil for drizzling
- 1 carrot roughly chopped
- 1 celery stick roughly chopped
- 1 white onion or 4 shallots, roughly chopped
- 1 star anise
- 3 bay leaves
- 2 pears cored and quartered
- 200ml dry pear cider
- 1 tbsp plain flour
- roast potatoes and steamed greens, to serve (optional)
- 3 tsp sea salt flakes
- 1 tsp fennel seeds
- 1 tsp white peppercorns
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