- 1 orange, peel only
- 10 juniper berries
- 1 star anise
- 10g/½oz peppercorns
- 5cm/2½in piece ginger, peel only
- 1 x 1kg/2¼lb piece of belly pork
- 1 onion, cut in half, each half studded with 3 cloves
- 6 shallots, peeled
- 4 carrots, cut in half lengthways
- 8 garlic cloves, peeled
- 2 large leeks, cut into 5cm/2in pieces
- 1 tsp chicken bouillon
- 1litre/1¾pt chicken stock
- 1 bouquet garni (parsley stalks, thyme, bay leaf and celery bound with leek)
- 3litres/5¼pt water
- Wrap the orange peel, juniper berries, star anise, peppercorns and ginger peel in a piece of muslin cloth and secure with string.
- Place the muslin parcel and the remaining ingredients into a saucepan of water and bring to the boil, then reduce the heat until the mixture is simmering and cook for 2-3 hours. Remove from the heat and set aside to cool.
- Once cool, remove the belly of pork from its cooking liquid and place onto a chopping board.
- Remove the excess fat and cut into slices.
- Strain the remaining mixture through a sieve, reserving the liquid and vegetables.
- Cut the vegetables into smaller pieces and place back into the strained liquid along with the sliced belly of pork.
- Serve with crushed new potatoes.