Pork belly braised in onion and gin

Pork Belly braised in a rich stock of caramelized onion with gin. Serves 4

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.