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Slow-roast belly of pork
- 1.5kg/3lb 5oz-4lb 8oz pork belly , scored and boned (ask to keep the bones to make stock for the gravy)
- 25g/ 1oz butter
- 25g/ 1oz flour
- 1l/ 1.75 pints chicken stock or 500ml/18 fl oz if you don't have pork bones
Directions:View on BBC Good Food
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