Ingredients

• ½ side fresh pork belly (1.5kg/3lb 5oz)
• bones removed
• salt and freshly ground black pepper
• 2 tbsp vegetable oil
• 200g/7oz finely chopped mixed vegetables (carrots
• onions
• celery and leeks)
• ½ head garlic
• 1 bay leaf
• ¼ bunch fresh thyme
• ¼ bunch fresh rosemary
• 2 tbsp tomato purée
• 1½ cardamom pods
• lightly crushed
• 1 star anise
• 3 whole black peppercorns
• ¼ cinnamon stick
• 500ml/18fl oz apple juice
• 750ml/1pint 7fl oz beef or veal stock
• 110ml/4fl oz water
• 110ml/4fl oz white wine vinegar
• 1 tsp caster sugar
• 1 tsp salt
• 1 medium turnip
• peeled
• thinly sliced on a mandoline
• 150g/5oz watercress leaves
• 4 spring onions
• trimmed
• sliced on the diagonal
• 1 cucumber
• peeled
• sliced into thin strips
• 200ml/7fl oz reduced braising liquid (from the braised pork
• see above)
• 2 tsp clear honey
• 1 tsp white wine vinegar
• 40g/1½oz Malaysian chilli sauce (available from Asian grocers)

Directions

• For the pork belly
• preheat the oven to 100C/200F/Gas ½.
• Season the pork belly with salt and freshly ground black pepper.
• Heat one tablespoon of the oil in a large ovenproof casserole over a medium heat. When the oil is hot
• add the pork belly and fry for 3-4 minutes
• turning regularly
• until golden-brown on all sides.
• Remove the pork belly from the casserole and set aside on a plate.
• Add the finely chopped mixed vegetables
• garlic
• bay leaf
• thyme and rosemary to the casserole and fry for 2-3 minutes
• or until softened and turning golden-brown.
• Add the tomato purée and stir well. Continue to fry the ingredients for a further minute.
• Meanwhile
• heat a frying pan until hot
• then add the cardamom pods
• star anise
• peppercorns and cinnamon and toast for 20-30 seconds
• or until fragrant.
• Add the toasted spices
• apple juice and beef or veal stock to the casserole and bring the mixture to a simmer. Return the pork belly to the casserole. (NB: The liquid in the casserole should completely cover the pork belly. If not
• add more water or stock.)
• Cut out a circle of baking parchment large enough to fit snugly inside the casserole. Lay the cartouche over the liquid in the casserole
• then place into the oven and cook for 5-6 hours
• or until very tender.
• When the pork is cooked
• remove it from the oven and set aside to rest for one hour
• still in the cooking liquid.
• When the pork belly has rested
• discard the cartouche
• remove the pork belly from the cooking liquid and place into a roasting tray (reserve the cooking liquid). Place another
• smaller roasting tray on top of the pork and weigh it down with a bag of sugar or some tinned beans. Chill in the fridge for one hour.
• Meanwhile
• strain the reserved cooking liquid through a fine sieve into a saucepan and bring to the boil. Reduce the heat to a simmer and continue to simmer until the volume of liquid has reduced and is thick enough to coat the back of a spoon. Set aside.
• Meanwhile
• for the salad
• in a bowl
• mix together the water
• white wine vinegar
• sugar and salt until well combined. Add the turnip slices and mix well to coat them in the pickling liquid. Set aside to pickle for two hours
• then drain off the pickling liquid.
• Add the pickled turnip slices to the remaining salad ingredients and mix well.
• For the glaze
• increase the oven temperature to 200C/400F/Gas 6.
• Bring all of the glaze ingredients
• including the reserved reduced braising liquid
• to a simmer in a pan. Continue to simmer until the mixture is smooth and well combined and has thickened slightly.
• When the pork belly has chilled
• carve it into thick slices.
• Heat the remaining tablespoon of oil in a frying pan over a medium heat. Add the pork belly slices
• in batches if necessary
• and fry for 1-2 minutes on each side
• or until golden-brown on both sides.
• Add the glaze to the pan and stir until the pork slices are completely coated. Transfer the glazed pork belly slices to the oven for 2-3 minutes
• or until heated through.
• To serve
• divide the salad equally among four serving plates. Arrange three slices of glazed pork belly alongside each portion of salad. Drizzle over any remaining glaze.