Name: Slowly braised belly of pork with apple soup, garlic purée and Port jus
Total time: 2 h
Ingredients: 1000g of pork belly; 100g of sea salt; 2 Bramley apples, peeled and chopped; 2 tbsp of caster sugar; 10g of butter; 100ml of white chicken stock; black pepper; 1 pinch of salt; 6 garlic cloves; 1 tbsp of balsamic vinegar; 4 tbsp of double cream; 1 tbsp of rapeseed oil; 50g of butter; 290ml of dry white port

Slowly braised belly of pork with apple soup, garlic purée and Port jus

by Galton Blackiston

Ingredients

Fresh Meat

1000g of pork belly

Store Cupboard

100g of sea salt
2 tbsp of caster sugar
black pepper
1 pinch of salt

Fruit & Vegetables

2 Bramley apples, peeled and chopped
6 garlic cloves

Dairy

10g of butter
4 tbsp of double cream
50g of butter

Cooking Sauces

100ml of white chicken stock

Oils & Vinegars

1 tbsp of balsamic vinegar
1 tbsp of rapeseed oil

Beverages

290ml of dry white port