- pork belly
- star anise
- fennel seeds
- coriander seeds, crushed
- sweet cider
- fresh thyme
Using a large knife, score into the fat, to help the meat cook better and slice more easily. Sprinkle with salt and rub in to the cuts.
Chope the vegetables finely and place in a large roasting tray. Add the spices. Pour over the cider.
Lay the pork over the vegetables and cook in the oven at 220 degrees for 15 to 20 minutes, then turn the oven temperature down to 160 degrees for 2 to 2 and a half hours.
Slice and serve with vegetables and a sprinkling of freshly chopped thyme.