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For the Pork belly
- 1kg (2.2lb) free range pork belly with the rind on
- 1 tbsp Sea salt
- 1 bunch thyme
- 2 cloves crushed garlic cloves
- 2 carrots coarsely chopped
- 2 onions coarsely chopped
- 1 stick celery coarsely chopped
- 1 cooking apple coarsely chopped
For the pear chutney
- 4 ripe comice pears diced
- 1 diced cooking apple diced
- 1 onion diced
- 150g brown sugar
- 120ml cider vinegar
- 3 tbsp sultanas
- 1 lemon halved
- 1 tsp chopped ginger
- 1 clove
For the potatoes
For the potatoes
- 1kg par boiled Maris Piper or rooster potatoes
- 1tbsp duck fat
- 1tsp fennel seeds,
- 1tsp chopped parsley
- Salt & pepper
Place all the ingredients in a heavy based pan, bring to the boil and simmer for 45 mins-1 hour. Pre-heat your oven to 160°C.
To prepare the pork belly, score the skin with a knife, taking care not to pierce the flesh, rub the sea salt generously on the flesh side and the skin. Lay the vegetables in a large dish deep enough to hold the vegetables and the belly sitting on top. Fill the tray half way up the sides with water, cover with tin foil or a lid and cook for 4-5 hours, checking halfway to top up the water.
While this is cooking The belly should give way when poked with the back of a wooden spoon. Nice and tender. Carefully remove the belly, reserving the juices for stock for soups or sauces. And lay on parchment paper on a deep dish, lay another sheet on top of this and a second tray, weighing down the belly with tins of beans, this will give the belly a nice shape and for ease of cutting, leave over night to set. Slice the pork belly into nice squares or rectangles, giving one per portion.
Heat a frying pan with a little oil and place the pork skin side down, fry until crispy, turn and brown on the bottom, place on a sheet of tin foil in the oven at 200°C for 10-15 mins until golden. Heat another pan, add the butter and 1 tbsp of oil, then fry the potatoes until golden brown, add the fennel seeds and season.
Serve the belly with the potatoes and a good lashing of chutney, and garnish with broccoli enjoy!
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