Pork Belly

Once considered a poor man’s dish, if cooked properly pork belly is something to behold.
Sit it on some creamy, garlicky mash, serve with a pea puree, green beans and a white wine sauce made with fresh chicken stock, white wine and cream.

TIP Put the pork in the fridge overnight to dry. This will result in a very good crust.

Serves 4

1.5 kilo of pork belly
olive oil
sea salt
2 banana shallots

Preheat the oven to 220o

Score the fat of the pork belly and then rub with sea salt and olive oil.
Place it on a baking tray lined with parchment paper.
Roast for about half an hour or until it has nicely browned.
Turn the heat down to 160o and cook for a further two hours.
Take it out of the oven to rest for 5 minutes.
Whilst resting, place the cooked shallots into the white wine sauce and mash them with a fork to incorporate with the sauce.