Roast Spiced Pork Belly with Cranberry Cream Sauce

Ingredients 

•  400g belly pork, skin scored
• 100ml cranberry juice
• 100ml clear apple juice
• 50ml pure cream or whipping cream
• 1tbsp ground fennel seed
• 1tsp ground cinnamon
• 4tbsp salt
• 2tsp ground black pepper
• Pork stock cube
• 1tbsp olive oil

Method 
- Mix salt, pepper, fennel seed and cinnamon together and rub it all over the pork. Cover it with plastic wrap then put it in the fridge for 6-8 hours.
- Preheat the oven to 160C.
- Rub the skin of the pork with salt. Add oil to a ovenproof frying pan then place the pork in the pan, skin-side down. Slowly heat the pan and cook the pork for 5-10 minutes until the fat of the pork begins to come out.
- Turn the pork over and cook the other side briefly, then transfer it into the preheated oven.
- Roast it for 90 minutes until the skin is golden brown and crispy.
- Remove the pork from the oven and rest in a warm place.
Cranberry cream sauce:
  + Heat a heavy-based frying pan, add in cranberry juice, bring to boil and cook until reduced by half and syrup. (Be careful not to let the cranberry caramelize, it will change the taste, you want a syrup)
  + Add in the apple juice, bring to boil and again cook until reduced to a syrup.
  + Pour in the cream and mix well.
  + Season the sauce with 1/4 of the pork stock cube. Bring the sauce to boil then simmer it for a minute over low heat.
- Once the pork has rested, cut into slices and serve at once with the sauce.

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