INGREDIENTS

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BALSAMIC GLAZED CARROTS 20 PORTIONS

Peeled chantenay carrots (5 per portion)
250ml balsamic vinegar
50ml olive oil
4 star anise
12g tarragon
12g thyme
2 bay leaves
2g finely crushed  black pepper
4g Maldon sea salt
15g caster sugar
15g butter

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CARROT PUREE WITH STAR ANISE

600g peeled finely chopped organic small carrots
30g diced unsalted butter
20g sprigs of tarragon
12g thyme sprigs
12g sea salt
5 star anise
250ml chicken stock
80ml double cream
50ml lemon juice
15g caster sugar

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GLAZE FOR THE PORK BELLY

2 litre apple juice
250ml apple cider vinegar
250g caster sugar
250g demerera sugar
1/2 cinnamon stick
12 cloves
2 bay leaves
15g sprigs of thyme
6g smoked paprika
2g cayenne pepper

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FOR THE PORK BELLY

1 kg of Pork belly
40g Maldon sea salt
15 black peppercorns

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Serves Four

Roast Pork Belly

With pickled portobello mushrooms and baby spinach

METHOD

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BALSAMIC GLAZED CARROTS

Heat up a large casserole pan on a medium heat with the olive oil and once hot add the butter. Once golden add the peeled small carrots, star anise, tarragon, thyme, bay leaves, salt, pepper and sugar and cook on a medium heat for 4-5 mins, stirring now and again. Place onto a higher heat for 2-3min until they start to colour more. Remove the oil, add the balsamic vinegar and cook down till the vinegar has reduced by 2/3rds so its thick and syrupy. Drain the carrots and leave to cool. Remove all the herbs, use the reduced vinegar to reheat the carrots for service so they are nicely glazed.

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CARROT PUREE WITH STAR ANISE

Melt the butter in a pan over a low heat, add in the carrots with the salt, sugar, tarragon, thyme, star anise. Cover with a tight lid and cook for 10-12 min stirring now and again. Add the stock and cream and cook till this has reduced at a medium simmer for approx 15 mins. Add the lemon juice right at the end. Reduce this down till thick and soft, remove 3 of the star anise from the carrots as well as the thyme and tarragon, place the carrots into a blender with the star anise and puree till very smooth. Pass this through a fine sieve, puree the rest coarsely, mix together and cool.

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GLAZE FOR THE PORK BELLY

Place all the ingredients together in a pan and then reduce together on the stove till syrupy, leave for 1 day to infuse.

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PORK BELLY

Place the belly into the pan with oil and sear on all sides. Season and roast in the oven brushing the pork belly whilst roasting to glaze. Cut in half for serving.

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