Slow-Roast Pork Belly with Sherry Gravy and Mint Relish

deliciousmagazine.co.uk

LMiller

3 onions, sliced

3 garlic cloves, crushed

500ml dry sherry (such as fino), plus an extra glug for the gravy

750ml chicken stock

2kg British free-range pork belly, with bones, skin deeply scored (ask your butcher to do this for you)

2 tbsp fennel seeds

1½ tbsp sea salt

subheading: For the relish:

½ red onion, thinly sliced

3 tbsp sherry vinegar

1 tbsp caster sugar

20g bunch fresh mint, leaves picked and finely chopped

20g bunch fresh coriander, leaves picked and finely chopped

subheading: To serve:

Roast or mashed potatoes and seasonal vegetables

Directions at deliciousmagazine.co.uk

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