For the pork
1kg pork belly skinned
2 litres of water
1 bay leaf
2 garlic cloves
2 sticks of celery
Parsley stalks or any old herb stalks you may have lying in the fridge.
For the cauliflower puree
1 head of cauliflower
A cup of water or vegetable stock
For the apple rounds
1 half star anice
5g brown sugar
1 ttbsp cider vinegar
A pinch of sea salt
Place the pork belly in a pot with all the other ingredients. Cover with cold water (or vegetable stock) and bring to the boil then simmer on a very low heat for at least 3 hours take the pork belly out of the pot then place on a tray to rest.
*TIP* you can save the stock for a yummy gravy.
Once cooled, slice into portions so you can pan fry the fat to get it lovely and crispy.
For the cauliflower roughly chop the shallot and lightly fry in olive oil. Make sure the shallot stays without colour (don’t brown the shallot) until translucent. Add the butter and the chopped cauliflower into the pan and cook for a few minutes. You then add the stock. Cook until soft then drain and blend in a nutri bullet or blender. Using a nutri bullet will let you blitz without the need of passing through a sieve.
For the apple rounds, simply slice roughly 2cm slices, brush with butter, sprinkle with sugar and fry in a pan until golden.