Roast Belly Pork, Crackling, Five Spice & Aniseed

One of my trusty roasting methods that produces yummy, tender meat and plenty of gravy.

First I stabbed the meat a few times (not skin side) and inserted garlic slices. I then rubbed the meat and skin all over with Chinese five spice. The skin then got a little oil, some aniseeds and a load of salt. I placed the meat on a layer of stock veg (celery, carrots, onions, shallots, spring onions and garlic) and topped up with water and red wine until the veg was covered. Then into the lowish oven (140˚C) for a few hours. 

Half an hour or so before serving, put the pork on a plate while you sieve the liquid into a pan. Discard the stock veg, whack up the oven to max and put the pork back in. Add a load of soy sauce to the soon-to-be gravy and thicken with a little cornflour in milk. Add more wine or soy sauce or seasoning to your taste.

Let the gravy simmer away to reduce it down, while the crackling magic happens in the oven. 

Served with roast potatoes, brussels sprouts and broccoli. I also baked some halved shallots, chunks of butternut squash, and carrots in olive oil and salt to go with it.