Twice Cooked Pork Belly

1.5 kg pork belly with skin scored
2 bay leaves
½ tsp fennel seeds
2 cloves garlic, minced
2 tsp thyme, chopped
⅓ cup rice bran oil
2 cups pork stock
2 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
2 tsp bush honey
1 tbsp white wine
900 g new potatoes, scrubbed
20 g butter
SIDS SALT & PEPPER to taste

Place pork in a large saucepan. Add bay leaves and cover with cold water. Slowly bring to the boil, skimming off any scum that surfaces. Cover and simmer for 1 hour. Remove the pork from the pan and place on a baking-paper lined board. Place another layer of baking-paper on top of the pork then another board. Arrange weights on top of the board so the pork is evenly weighted all over. Let stand at room temperature for 2 hours.
Preheat oven to 200°C. Combine fennel seeds, garlic, thyme and ½ the oil in a food processor. Season with SIDS SALT & PEPPER then blitz until a paste forms. Rub the pork all over with the paste.
Combine the stock, SIDS LOW SUGAR RASPBERRY VINEGAR, honey and wine in a pan and bring to boil. Place the pork in a roasting pan and pour the stock mixture around it. Roast for 1½ hours until the pork is tender and the skin is crisp.
Meanwhile, cook potatoes in salted water until tender. Drain and cut into 2 cm cubes. Using the remaining oil and butter, fry the potatoes, turning occasionally, until crisp and golden.
If the pork crackling is not crisp, put under grill for several seconds.
Remove pork from the pan, reserving the juices, and rest for 10 minutes before cutting into 6 pieces.
Place the roasting pan with the juices over the heat. Season with SIDS SALT & PEPPER and reheat. Serve the pork drizzled with pan juices and potatoes.