Ingredients

• 450g/1lb pork belly
• 2 carrots
• roughly chopped
• 1 onion
• cut into quarters
• 4 garlic cloves
• 1 celery stick
• 1 small bunch thyme
• 1 tsp coarse sea salt
• ½ tsp black peppercorns
• 1 tbsp vegetable oil
• salt and freshly ground black pepper
• 40g/1½oz butter
• 2 onions
• finely sliced
• 2 tsp caster sugar
• 2 sprigs thyme
• 5 tbsp balsamic vinegar
• salt and freshly ground black pepper
• 4 banana shallots
• finely chopped
• 200ml/7fl oz balsamic vinegar
• 250ml/9fl oz fresh chicken stock
• salt and freshly ground black pepper
• 8 scallops
• sliced in half horizontally to form two discs
• 4 baby squid tubes
• finely sliced into rings
• 1 tbsp vegetable oil
• salt and freshly ground black pepper

Directions

• For pork belly
• place the pork belly into a large pan over a medium heat and cover with water. Bring to the boil
• then drain off the water and return the pork belly to the pan.
• Cover with water again and add the carrot
• onion
• garlic
• celery
• thyme
• salt and peppercorns. Bring to a boil
• then reduce the heat and simmer for two hours.
• Carefully remove the pork from the pan and place onto a large plate. Place a large
• clean tray on top
• then place a couple of cans on top of the tray to apply weight. Transfer to the fridge and leave for one hour
• or until cold and pressed flat.
• Remove the pork from the fridge
• remove the tray and weights and place onto a chopping board. Cut the pork into 1.5cm/½ thick slices.
• Heat a frying pan and add the vegetable oil. Season the pork slices with salt and freshly ground black pepper and fry in the hot oil until crisp and golden all over.
• For the caramelised onions
• heat a clean frying pan add the butter
• onions
• sugar and thyme. Fry over a gentle heat for 5-10 minutes
• until the onions are just tender.
• Turn the heat up and fry the onions until just becoming golden-brown.
• Add the balsamic vinegar and reduce until very little liquid remains
• then season with salt and freshly ground black pepper.
• For the balsamic sauce
• heat a clean frying pan and add the butter and shallots. Fry the shallots for 3-4 minutes
• or until softened
• but not coloured.
• Add the balsamic vinegar and boil to reduce the volume by two thirds.
• Add the stock and reduce again by two thirds
• until a thick sauce forms
• then season with salt and freshly ground black pepper.
• For the scallops and squid
• season the scallops and squid with salt and black pepper.
• Heat a frying pan and add the vegetable oil
• scallops and squid. Fry the scallops and squid for 2-3 minutes
• or until completely cooked through
• turning the scallops over halfway through.
• To serve
• place a few slices of pork belly in the centre of each plate and top with a spoonful of caramelised onions. Place three scallop pieces on top of each
• then top with the squid. Spoon the shallot sauce around the plate and serve.