Ingredients

• 6 medium shallots
• halved
• 3 carrots
• peeled and chopped
• 1 x 1kg/2¼lb piece belly of pork
• skin on
• 500ml/17fl oz dry white wine
• 1 tbsp five spice powder
• water to cover
• 3 tbsp runny honey
• Maldon sea salt and freshly ground black pepper

Directions

• Preheat the oven to 150C/300F/Gas 2.
• Place the shallots and carrots in a deep roasting tray or a very deep large pan.
• Add the wine
• pork belly and five spice powder and then cover with cold water.
• Place the lid on the pot or place a sheet of tin foil over the roasting tin to cover.
• Place in the oven to slowly braise for 4-5 hours
• until the bones can easily be separated from the meat. Remove from the oven and allow to stand and cool in the cooking liquid.
• Turn up the oven to 220C/430F/Gas 7.
• When the pork belly is cooled
• drain off the cooking liquid. Remove the top layer of skin
• leaving exposed a very thin layer of fat on the meat.
• Using a sharp knife
• score a diamond shape into the fat and rub in the honey.
• Place in the oven and cook for 10-12 minutes
• until the meat is cooked through
• golden in colour and slightly crispy on top.
• Sprinkle with a little Maldon salt and coarsely ground black pepper and serve hot or cold.