Roasted Pork Belly (Irish)

This recipe comes from J.J. Healy, a chef based in County Tipperary who has cooked at several country house hotels and is the South East Branch Chairman of the Panel of Chefs of Ireland.

1 onion, sliced
2 cloves garlic, minced
1 bunch sage, chopped
4 cups beef or chicken stock (1 L)
1 (3 lb) pork belly (1.5 kg)
sea salt
black pepper, freshly ground
½ cup hard cider (120 mL)
8 cloves
1 pinch ground allspice
1 pinch ground cinnamon
6 Tbsp. brown sugar

Preheat the oven to 300°F (150°C/130°C fan, Gas Mark 2).

Put the onion slices in a roasting pan large enough to hold them in a single layer, then scatter the garlic and half the sage over them. Pour in the stock. Season the pork generously with salt and pepper on all sides. Set it on top of the onions and spoon the cider over it. Scatter the remaining sage over the pork and then the cloves, allspice, and cinnamon.

Cover the pan tightly with foil and roast, basting occasionally with pan juices, for 2-3 hours, or until the pork is very tender.

Uncover the roasting pan and coat the top of the pork with the brown sugar. Increase the oven temperature to 400°F (200°C/180°C fan, Gas Mark 6) and continue roasting the pork, uncovered, for about 20 minutes or until sugar begins to brown. Spoon pan juices over sugar crust (sugar will dissolve). Continue roasting the pork for 10 minutes more or until the top is glazed and golden.

Transfer the pork to a warmed platter, reserving the pan juices, and let rest for 10-15 minutes. To serve, reheat the pan juices, deglazing pan with a little more stock or cider, if you like. Slice the pork, then strain the juices over it.

Makes 6-8 servings.