Slow Cooked Gloucester Old Spot Pork Belly with Pickled Vegetables and Plum Fritters
Recipe makes 4 portions

Ingredients for the Pork Belly
750g piece of pork belly, skinless and boneless
2 shallots finely chopped
1 clove of garlic finely chopped
1 sprig of thyme and of rosemary finely chopped
1 tablespoon on honey
1 tablespoon of Dijon mustard
1 litre of brown chicken stock

Ingredients for the Fritters
4 plums
Tempura Batter
Infuse the following in a pan for 15 minutes, cool and strain;
300ml white wine vinegar
200g caster sugar
1 tablespoon of pickling spice

Ingredients for the Pickled Vegetables
50g bean sprouts
Cut into thin strips:
1 large carrot
2 sticks of celery
1 cooked beetroot
1 kholarabi
100g celeriac

1. Marinade pork belly overnight with honey, mustard, shallot, garlic, thyme and rosemary.

2. Make pickling solution and marinade the prepared vegetables in the pickling solution overnight.

3. Roll the pork belly up (like a swiss roll) and tie with string. Braise the pork belly in the chicken stock for 2-3 hours until nice and tender. Cool the pork belly slightly, remove the string and wrap tightly in cling film keeping it warm.

4. Reduce the cooking stock by two thirds

5. Cut the plums into wedges and deep fry in tempura batter until crispy – keep warm.

6. To assemble on a plate, place a spoonful of pickled vegetables in the centre with a slice of pork belly on top. Place 2 or 3 plum fritters on top of the pork and spoon a little of the stock around the plate.