Huntsham farm middle white slow braised Pork Belly
with chantenay carrot puree, caramelised apples, mash potato & cider jus
1 middle white pork belly [boned, trimmed and salted for 24 hours]
Ruff cut vegetables [carrot, leek, onion, celery, garlic]
6 star anis
1 table spoon coriander seeds
1 sprig of thyme
2lt veal, beef or pork stock
For the belly
- Seal the pork belly in a pan, take out and put to one side.
Caramelise the pork bones and trimmings in the same pan, add vegetables and roast again.
- Add star anise, coriander seeds and thyme
- Put the pork belly back in the pan and cover with the stock and tin foil, place in the oven at gas mark 3 for 4 hours.
- When cooked strains off the stock, keep the bones, veg and trimmings, then cool the belly between two trays skin side down.
For the sauce
- Roast the bones, veg and the trimmings with a table spoon of 5 spice
- Add 2 spoons of honey and cook till caramelised.
- Add 500ml of cider and reduce to a glaze.
- Add the cooking stock, bring to the boil and remove any foaming on the top of the stock
- Simmer for 15 minutes skimming regularly.
- then pass, finish the jus with a dash of double cream and a knob of butter
Portion the belly and cook in a non stick frying pan [skin side down] for 10 minutes in a hot oven. Add a generous slash of carrot puree to the plate first, then add some sautéed spinach, pipe the mash potato and some chantenay carrots. Place the crisp belly in the centre of the garnish so you can see all the vibrant colours around. Add two caramelise apple rings and finish with the cider jus