Ingredients

• 1 orange
• peel only
• 10 juniper berries
• 1 star anise
• 10g/½oz peppercorns
• 5cm/2½in piece ginger
• peel only
• 1 x 1kg/2¼lb piece of belly pork
• 1 onion
• cut in half
• each half studded with 3 cloves
• 6 shallots
• peeled
• 4 carrots
• cut in half lengthways
• 8 garlic cloves
• peeled
• 2 large leeks
• cut into 5cm/2in pieces
• 1 tsp chicken bouillon
• 1litre/1¾pt chicken stock
• 1 bouquet garni (parsley stalks
• thyme
• bay leaf and celery bound with leek)
• 3litres/5¼pt water

Directions

• Wrap the orange peel
• juniper berries
• star anise
• peppercorns and ginger peel in a piece of muslin cloth and secure with string.
• Place the muslin parcel and the remaining ingredients into a saucepan of water and bring to the boil
• then reduce the heat until the mixture is simmering and cook for 2-3 hours. Remove from the heat and set aside to cool.
• Once cool
• remove the belly of pork from its cooking liquid and place onto a chopping board.
• Remove the excess fat and cut into slices.
• Strain the remaining mixture through a sieve
• reserving the liquid and vegetables.
• Cut the vegetables into smaller pieces and place back into the strained liquid along with the sliced belly of pork.
• Serve with crushed new potatoes.