Ingredients

• 1.5kg/3lb 4oz pork belly
• 2 tbsp olive oil
• salt and freshly ground black pepper
• 1 onion
• chopped
• 2 sprigs fresh thyme
• 200ml/7fl oz dry white wine
• 150ml/5fl oz chicken stock
• 75g/3oz butter
• 500g/1lb 2oz leeks
• sliced
• 3 sprigs fresh thyme
• leaves picked
• 150ml/5fl oz white wine
• 200ml/7fl oz double cream
• salt and freshly ground black pepper
• 75g/3oz brioche loaf
• cut into 1cm cubes
• 50g/2oz Gruyère
• finely grated

Directions

• Preheat the oven to 230C/450F/Gas 8.
• Score the fat of the pork belly
• roll up tightly and secure with several pieces of string. Rub the skin with the olive oil and season with salt and freshly ground black pepper.
• Place the onion and thyme in a flameproof baking tray and season with salt and freshly ground black pepper. Place the pork on top and cook in the oven for 30 minutes
• or until the skin is crispy and golden-brown.
• Reduce the oven temperature to 170C/325F/Gas 3. Add 200ml/7fl oz water and the white wine and cook for a further 2 hours.
• Remove the tray from the oven
• remove the pork and set aside to rest for 15 minutes. Turn the oven up to 200C/400F/Gas 6.
• Place the baking tray onto the heat
• add the stock and bring to the boil
• using a wooden spoon to scrape up any browned bits. Season with salt and freshly ground black pepper and strain the gravy into a jug.
• Meanwhile for the brioche and leek bake
• heat 50g/2oz of the butter in a frying pan and fry the leeks and thyme for 2-3 minutes
• or until softened.
• Add the wine and cook until the volume of the liquid has reduced by two-thirds
• add the cream and reduce by half again. Season to taste with salt and freshly ground black pepper and pour into an ovenproof dish.
• Heat a separate frying pan until hot. Add the remaining butter and the brioche
• and cook until golden-brown on all sides. Season to taste with salt and freshly ground black pepper and scatter over the top of the leeks.
• Sprinkle the cheese on top of the dish and cook in the oven for 5-10 minutes
• or until golden-brown and bubbling.
• To serve
• carve the pork into thick slices. Spoon the brioche and leek bake onto serving plates and place the pork belly alongside. Pour over the gravy.