Serves: 4
Ingredients:
500 gr Pork belly
8 pigs' cheeks
4 small endives (or celery sticks) trimmed
1 lb mirepoix
8 thin pineapple slices
For the stock:
1 carton apple juice
4 carrots
1 large or two small onions
4 celery sticks
½ cup of soy sauce
½ cup of honey
Method
Lightly brown the pork belly in a pan with its skin and fat and then place in pot.
Gently brown the pigs' cheeks in a pan and then place in pot.
Add the stock ingredients, top up with water if necessary, cover the pot well and simmer lightly for 3 to 4 hours, making sure the stock doesn't evaporate.
Alternatively put the pot in a very low oven and leave overnight.
Mirepoix and pineapple in syrup.
Make up a syrup of 250 ml water, 125 g sugar, 6 black peppercorns, a pinch of salt and a star anise. Put the mirepoix and pineapple slices in the syrup and leave to marinate. At least one hour and up to eight.
Pickled endive.
Make up a pickling liquor of 250ml water, 250ml wine vinegar, 125g sugar, 1 star anise, ½ cinnamon stick, 12 fennel seeds and a bay leaf. Marinate the endive as above.
Assembly.
When needed, remove the pork belly and the pig's cheek from the pot and reserve. Strain the stock and reduce to a sauce consistency. Check for seasoning. Slice the pork belly into four and pan fry until crisp. Reheat the pork cheeks in the reduced sauce. Reheat the pineapple and mirepoix, and the endive in their liquor.
Presentation.
Place the pork belly in the centre of the plate, pour sauce over, cover with the endive, the pineapple and the mirepoix. Top off with the pork cheeks. Serve with mashed potato.
