Ingredients

Ingredients For the pork belly

• 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

For the salad

• 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

For the glaze

• 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)

Description

Recipe Uses ½ Side Fresh Pork Belly (1.5kg/3lb 5oz), Bones Removed , Salt And Freshly Ground Black Pepper, 2 Tbsp Vegetable Oil, 200g/7oz Finely...

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