Pork belly with cider and rosemary

Tags: main dish, waiting
. Serves 8. 15 steps
2 tablespoons rosemary chop Pound to a rough paste Rub the rosemary paste over the meat. Cook uncovered in hot oven for 20 minutes
3 cloves chop
1 teaspoon salt
1 tablespoon muscovado sugar   Pound in
2 tablespoons olive oil
1 orange's zest
1 lemon's zest
2kg pork belly Place in roasting pan; bring to the boil; cover with foil; cook in slow oven 4 hours; leave to cool in cooking liquid meat Slice off skin from meat; score the fat into a diamond pattern
500ml cider liquid Strain   Boil until reduced by half
600ml chicken stock hot
several sprigs rosemary
1 orange's juice
1 lemon's juice
2 tablespoons muscovado sugar
1 tablespoon flour blend to a paste   Whisk in and boil 4–5 minutes or until thickened
25g butter