PRESSED PORK BELLY

SERVES 8–10 PREPARATION: 20 MIN COOKING: 3–4 HOURS RESTING: OVERNIGHT 3 onions, peeled and sliced 2 garlic bulbs, halved 3 celery stalks, washed and chopped 3 carrots, peeled and chopped 3 leeks, cleaned and chopped a handful each of fresh thyme, rosemary and sage 1 large (2–3kg) pork belly (with a good distribution of fat and meat), skin on and deboned 2 litres (8c) prepared chicken or pork stock 1 litre (4c) good-quality apple cider 1 bottle (750ml) white wine, like Chardonnay or Grenache blanc salt and freshly ground pepper buttery mashed potato for serving

Preheat the oven to 160°C (cooking) and 200°C (roasting). 1 Scatter the onions, garlic, celery, carrots, leeks and herbs over the bottom of a large, deep ovenproof dish. Place the pork belly on top and pour in all the liquids. Season with salt and pepper and cover with heavy-duty tinfoil. Ensure that the whole dish is sealed. Cook in the oven for 3–4 hours or until the pork belly is done. 2 Transfer the pork to a clean ovenproof dish and cover with clingwrap. 3 Place another ovenproof dish on top with magazines or even 1–2 bricks inside the top

dish. Press overnight. 4 Strain the sauce into a bowl and leave to cool, then refrigerate until the pork belly is pressed. 5 Cut the pork into cubes and place on a greased baking sheet. Roast in the oven until heated through and the skin has become crisp. 6 Reduce the sauce until thickened and serve with the pork and mashed potatoes.

Replace the apple cider with pineapple or apple juice.