Braised rolled belly of pork

To prepare the pork, use a sharp filleting knife to cut off the skin, leaving a thin layer of fat about 5mm thick. Even out the thickness by taking a slice from any thicker areas and placing where the meat is thinner.

You should now have an even sheet of pork belly. Roll this up quite firmly and tie into a neat even shaped roll using butchers string, spaced roughly 5cm apart.
Heat a large sauté pan big enough to accommodate the pork and add the oil, when almost smoking add the pork and brown on all sides until caramelised all over, remove to a plate.

Using the same pan sauté the vegetables, garlic and ginger for about 5 minutes. Deglaze with the sherry vinegar and cook until reduced by ½, add the soy, the stock and the spices. Bring to a boil and pour into a roasting pan, place the pork into the liquid and cover with foil.

Braise in a 180 deg oven for 2 ½ to 3 hours until the meat feels very tender turning the meat a few times during cooking

Remove the meat from the sauce and place on a tray covered with foil. Strain the stock into a small pot and reduce until you have a fairly thick glossy sauce.

Pour the sauce back over the pork and keep warm, covered with foil until ready to slice.