3 hours, plus 48 hours Serves 4



Pork Belly

  • 1.5kg pork belly, skin and bones left on

  • 50g of sea salt

  • 3 medium onions, diced

  • 2 carrots, diced

  • 3 celery sticks, diced

  • 1 fennel bulb, sliced

  • 2 bulbs of garlic, crushed

  • 4 sprigs of fresh thyme

  • 10 white peppercorns

  • 2 bay leaves

  • chicken stock, to cover

Apple Puree

  • 6 apples

  • 60g of butter

  • 2 tbsp of light brown sugar

  • salt

  • 50ml of water


  • 3 shallots, peeled,thinly sliced

  • 1 tbsp of tomato paste

  • 300ml bottle of red wine

  • 20g of flour

  • 20g of butter

  • vegetable oil

  • 400g of purple sprouting broccoli


  1. Rub the sea salt into the pork belly and leave overnight in the fridge, or for 12 hours. In the morning rub off the salt and rinse of any excess under cold running water

  2. Place the pork belly in a roasting tray, arranging all the vegetables, herbs and spices around it. Cover with chicken stock and braise in the oven at 140°C for 3 ½ hours until tender.

  3. Remove from the oven and allow to cool for 1 hour in the stock.

  4. Line a tray with greaseproof paper and transfer the pork belly onto a tray, skin-side down 

  5. Place a sheet of greaseproof on top of the pork belly, lay a flat tray on top and weigh down with 5-6kg to press the belly in the fridge overnight

  6. Pass the remaining stock through a fine sieve and reduce by half. Store in a container until needed

  7. The following morning cut the pressed pork into 6 equal squares, enough for each person and place back in the fridge until required

  8. For the apple purée, peel and core the apples and place into a high-sided tray. Add butter, sugar, a sprinkle of salt and 50ml of water

  9. Place into an oven at 170°C. Cook until the apples have a mushy texture, approximately 30 minutes

  10. Carefully pour into a jug blender and blitz until smooth. Adjust the seasoning by adding more salt and sugar as desired

  11. Pass through a fine sieve and store in the fridge until needed

  12. To prepare the broccoli, remove the outer leaves, leaving the florets attached to the stalk. Remove 1cm from the bottom part of the stalk - the woody part of the vegetable

  13. Blanch in heavily salted boiling water for 2 minutes. Refresh in ice water, drain and leave in the fridge until required

  14. For the sauce, heat some vegetable oil in a thick-bottomed pan over a high heat. Fry the shallots until golden. 

  15. Once golden, stir in tomato paste and after about 10 seconds add the wine and reduce until it just coats the bottom of the pan. Add the reserved pork cooking liquor and bring up to the boil

  16. Meanwhile, mix the flour and butter together so it forms a paste

  17. Once the pork sauce has come to the boil, gradually whisk in the flour and butter mix, pea-sized amounts each time. You might not need all of it, just enough to make the sauce thick enough to coat the back of a spoon. Pass through a fine sieve and set aside

  18. Preheat the oven to 170°C. Heat a thick-bottomed pan, without oil, and add the pork belly, skin-side down. Place a small tray over the pan to guard against the spitting pan.

  19. Once the skin starts to colour, place the pan into a hot oven and leave for 15 minutes. Check to see if it’s hot by using a temperature probe, it should read 65°C

  20. Meanwhile, reheat the purée and sauce until hot. Prepare a pan of boiling water and melt the butter in a wide pan for the broccoli

  21. Just before serving, drop the broccoli into the boiling water. Remove after 30 seconds and then toss in the melted butter and season with salt

  22. To serve, spoon the purée onto plates, followed by the pork belly and broccoli. Spoon over the sauce and serve.