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Ingredients
  • rib-in pork belly 2.5kg
  • sea salt flakes 1½ tbsp
  • thyme 10 sprigs, leaves picked
  • black peppercorns crushed to make ¼ tsp
  • vegetable oil a drizzle
  • onions 2, thickly sliced
  • celery 2 sticks, halved horizontally
  • chicken stock 300ml
  • dry cider 330ml bottle
  • wholegrain mustard 1 tbsp
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