Braised Belly Pork
METHOD
Place the belly pork in a deep roasting tray with the carrots, onion and celery. Pour in the stock and the cider, then cover in foil and braise in the oven for 3-4 hours.
When cooked remove from the cooking liquid (set to one side) and press between two baking trays with a weight on top, leave to chill for several hours.
To make the rosti, grate the potatoes, onion and pear, squeeze well to remove the liquid.
Mix in the butter and chopped sage and compress into a roasting or loaf tin, lined with greaseproof paper, and bake at 180°C for 20-25 minutes until the top appears crispy and golden brown. This can be chilled beforehand and then portioned into any shape you wish. To reheat simply put back in the oven for 15-20 minutes.
To make the compote, place the apples in a medium-sized saucepan, add a splash of water and the caster sugar and cook on a medium heat for about 10 minutes. Then add the sliced rhubarb and cook down until the rhubarb and apples are cooked.
For the apple crust, thinly slice the green apples, lay on a baking tray, dust with icing sugar and cook at 100°C for about 1 hour, until they have dried out. Then remove from the tray and crush into fine crumbs.
Reduce the pork stock, add some flavoured cider or red wine for a jus.
To plate up, pan fry the belly pork on all sides. Place in the oven for 15-20 minutes, until hot in the middle. Brush the top with the meat jus, dip into the apple crumb.
Then arrange on the plate with the pear rosti and apple and rhubarb compote.
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