I found this recipe here, but I adjusted it a little bit.
Time of preparation: 2 hours
serves 6-8
1kg pork belly (or any other cut that roasts and crackles|)
I used ginger chopped like match sticks (as much as you like)
cloves (a bunch, about a handful)
1 tbsp cracked coriander seeds
340g runny honey
1 stock cube
4 medium brown onions
1 bunch of sage
4 bay leaves
Olive oil
Rock Salt
200ml cold water
Preparation
Stab the pork with a sharp long knife and place cloves and the match stick like ginger in the meat. Rub a little olive oil into the pork and season with salt. Place the pork on to a wire tray and then place into the roasting dish. Roast in the oven for approximately 2hrs on the bottom shelf at 160C.
Meanwhile, make the honey glaze by adding the rest of the water, honey, coriander seeds, and 1 stock cube to a saucepan and simmer until reduced by a third. The mixture will thicken and become syrupy
Cut the root off of the onions and cut in half (take the outer skins off if preferred). Add a little sunflower oil to a frying pan, heat then place the onions in the pan flat side down. Add the bay leaves, sage and leave for a few minutes until they start to brown and caramelize. Then place the pan in the oven for 25 minutes until onions are golden brown.
To serve, using a pastry brush glaze the pork with the honey reduction. Then slice lengthwise into (about 1in wide) and arrange onto a large plate. Place the roasted onions around the meat and garnish with the roasted sage leaves.
In the recipe, the chef makes his own gravy, but since I prefer to use rock salt the juices that run from the meat are too salty and I prefer to use regular gravy that I buy at the supermarket.
It was absolutely delicious for a New Year's dish!
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