Slow cooked island pork belly with local lobster and cep cannelloni

Ingredients

Fish & Shellfish

  • 2 lobsters

Salad & Fresh Herbs

  • 500g of cep mushrooms, sliced
  • 1 bay leaf
  • 1 sprig of thyme
  • 2 bay leaves

Fresh Meat

  • 1.5kg pork belly

Dairy

  • 1 knob of butter
  • 200ml of milk
  • 30g of butter

Oils & Vinegars

  • 1 dash of olive oil
  • vegetable oil
  • olive oil
  • 150ml of white wine vinegar

Store Cupboard

  • 500g of pasta flour
  • 6 egg yolks
  • 1 egg
  • salt
  • 30g of flour
  • salt
  • black pepper
  • 1 tbsp of black peppercorns
  • 200g of brown sugar
  • 1 sprig of rosemary
  • 200g of sea salt

Beverages

  • 100ml of water
  • 3.3l water

Cheese

  • 100g of Parmesan, grated

Fruit & Vegetables

  • 1 onion, chopped finely
  • 10 juniper berries
  • 1 garlic clove

Spices & Dried Herbs

  • 10 peppercorns
  • 4 cloves