Slow braised pork belly
METHOD
Season the pork belly with salt. Pan roast in a baking tray with the olive oil both sides, wet with the white wine and add all the vegetable stock, cinnamon and star anise. Cover the tray with some aluminium foil and bake in a 100C hot oven for 10-12 hours (overnight if possible).
When ready cut into 3-inch slices and keep warm.
To make the salsa dice the apples with the skin on, add the vinegar and rape seeds oil and refrigerate until needed.
Before serving, deseed the plums and cut into wedges. Melt the butter, add the ground nutmeg and the plums and cook on high heat for 1 minute. Wet with the sherry and serve as bed for the pork belly.
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