- olive oil
- 2-4 spring onions, roughly chopped
- 1 “finger” of ginger, peeled and chopped
- 3 cloves
- 2 heaped teaspoons aniseed
- 500ml sweet can cider
- 125ml honey
- 2 later water with 2 chicken stock cubes
- 2 bay leaves
- 2 teaspoons dried sage
- half cup lentils
- ± 10 baby potatoes
- ±1,7 – 2kg pork belly, cut into bite size squares
- In a large iron pot, bring the oil, onions, aniseed, coves, cider, honey, lentils, chicken stock to a simmer.
- Add in all the herbs and allow to cook for another 5-10min.
- Add the pork and potatoes, put the heat on low and cover. Allow to cook for a few hours until the meat is tender. Check every half hour or so to make sure the pot isn’t running dry. If it’s still far from tender, add more cider or water.
- Once the meat is done after many hours of cooking, remove from pot and then allow the sauce to cook until thick. Add more honey if need be. Should have the consistency of syrup.
- Spoon the sauce over the meat and serve with warm roasted vegetables and starches like potatoes or sweet potatoes. (I added baby potatoes to the pork dish instead of roasting them separately.)