Featured Recipe #1:

Confit of Cured Pork Belly
with Apple Compote

Ingredients (Serves 8-10)

• 1 Pork Belly
• 125g Sea Salt
• 15g Black Pepper cracked
• 5g Cinnamon
• 4 Bay Leaves
• Cooking oil (inexpensive, such as sunflower oil)
• 1 small onion, diced
• 3 apples, peeled, cored, and chopped
• 75g sultanas
• 50ml sherry vinegar
• 50g brown sugar
• 1 cinnamon stick
• 25g butter, melted

Method

1. Lay the pork belly in a deep baking tray. Mix the salt, black pepper, and cinnamon and rub into the belly. Leave to cure in the fridge for 12 hours.
   
   
2. After 12 hours, rub off the cure mix and pat dry with a clean cloth. Place in an oven tray and cover the belly completely with oil. Cover with tinfoil, ensuring the edges are completely sealed.
   
   
3. Place in a preheated oven (80 degrees) for 10 hours over-night.
   
   
4. The following morning, remove the pork belly from the oven and allow
   to cool slightly. Remove the pork belly from the oil and rap it tightly in Clingfilm.
   Return to fridge for another 10 hours.
   
   
5. To make the apple compote, place all other ingredients in a pot with the melted butter
   and cook until the apple is soft. If the compote begins to dry out you can always add a little water.
   
   
6. To serve, slice pork belly into rounds and grill or panfry. Serve with apple compote and a crisp green salad.