Slow-cooked pork belly with crab apple jelly recipe

INGREDIENTS

• 1 unsalted butter
• tbsp fresh damsons (240-300g unprepared weight), washed, then halved and stones removed
• 12 caster sugar mixed with 1 clove, freshly ground (using a pestle and mortar)
• 1 pork belly, skin removed and fat trimmed off evenly
• tbsp clear honey
• 1 cloves garlic, crushed
• kg coriander seeds, crushed
• 30 sprig of fresh rosemary
• ml bay leaves
• 2 sunflower oil
• 1 onion, roughly diced
• tsp carrots, roughly diced
• 1 stick celery, roughly diced
• 2 leek, washed and roughly diced
• 1 cinnamon stick
• tbsp star anise
• 1 soy sauce
• 2 red wine
• 1 port
• 0.5 white chicken stock
• 1 chilled unsalted butter
• 2 sea salt and freshly cracked black pepper
• 40 jar Crab apple jelly