1 kg lean pork belly with skin removed.
4 onions chopped
3 carrots pelled & sliced lengthways
1 stick of celery sliced lengthways
4 cloves of garlic, peeled
1 litre of veg stock
1 bay leaf
4 sage leaves and a sprig of rosemary.
1 small wine glass of Gin
Carefully remove the skin from the meat and then roll and tie it with butcher's string. Salt & pepper, brown well in a casserole with olive oil. Remove while you cook the onions. Cook them fairly slowly until they are nicely brown and caramelized. Add carrot, celery, garlic, herbs and a small wine glass of gin. Cook for a minute then return meat to pan and add stock.
Cover with lid ajar and cook for around 2 hours or 2 and a half.
Turn the meat from time to time and keep an eye on the stock; throw in a bit more water if needs.
Remove meat to rest and strain the sauce. Reduce this sauce a little and throw in a bit of butter.
I served with baked piped potato and the veggie onion mix from the stock on the side.