You can either serve this on a plate, or make the most of the fantastic stock and serve in a deep dish.
1 tsp Szechuan pepper
6 juniper berries
1 tsp pimento
10 black peppercorns
1 tsp fennel seeds
1 tsp coriander seeds
10g fresh root ginger, peeled and finely chopped
100g apples, peeled, cored and cut into 1cm dice
100g onions, cut into 1cm pieces
100g carrots, cut into 1cm pieces
100g celery, cut into 1cm pieces
100g leek (white section), sliced into 1cm rings
100g fennel or parsnips (depending on the season), cut into 1cm slices
3 star anise
1 bay leaf
1 cinnamon stick
200ml apple juice
200ml fruity white wine
1 small bunch thyme
3 sprigs rosemary
800g pork belly, skin removed
Salt & pepper
Arrange some of the vegetable mixture on a plate, cut the pork belly into even slices, lay on top of the vegetables and spoon over some of the concentrated juices. Garnish with sprigs of thyme and rosemary, drizzle with a few drops of fruity olive oil, and sprinkle with fine sea salt and coarse ground pepper.
Chef's Secret
The Chinese-style stock and spicing makes this delicious served with Mei noodles – just boil briefly and toss with a little oil.