Pork Belly, Nuff Said

Following on from Saturday's Capretto, there was a need for something nice and light for Sunday night dinner. What could be lighter than pig belly.

So after a splash of sunflour oil, a dusting of rocksalt and a slow roast @ 160 for a couple of hours we arrived here... Glazed with a [honey, chicken stock, coriander seeds, star anise, reduced, reduced, reduce more].

A rest.

Served here on a bed of borlotti bean mash.

This time instead of eating any cold leftover pig belly at midnight in a darkened corner of the kitchen, naked, I decided to show a more tasteful side to leftover utilisation. Pig belly + shaved fennel + grapefruit + stringbeans + fennelseed & blackpepper vinegarette = this...