for 4 person

Meat

800 g	pork belly, score the fatty layer with a crisscross pattern
1 tbsp	clarified butter
½ tsp	salt
a little	pepper

Shallots

6	shallots, cut in half
2	garlic cloves, squeezed
2 tbsp	coarse cane sugar
2	red chillies, deseeded, finely chopped
2	star anise
2 sprig	marjoram
1 dl	soy sauce
5 dl	water

Sauce

1 ½ tbsp	Maizena cornflour
2 tbsp	water
1 tbsp	marjoram leaves

How it's done

Meat

Remove the meat from the fridge approx. 1 hr. prior to cooking. Heat the clarified butter in a frying pan. Season the meat, brown all over for approx. 10 mins., only turning when a crust has formed. Remove the meat, reduce the heat.

Shallots

Place the shallots in the cooking pot along with all the other ingredients up to and including the star anise, sauté for approx. 10 mins. Add the marjoram, pour in the soy sauce, simmer briefly. Pour in the water, bring to the boil, reduce the heat, return the meat to the pot along with the cooking juices.

To braise

Cover and braise for approx. 1 hr. in the lower half of an oven preheated to 180°C. Remove the lid and cook for a further 30 mins.

Sauce

Remove the meat, pour the resulting jus into a pan, bring to the boil. Mix the cornflour with the water and add to the pan, stirring with a whisk. Reduce to a sauce for approx. 10 mins. Remove the star anise and sprig of marjoram. Carve the meat and serve with the sauce, sprinkle the marjoram leaves on top.

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