A plate of Scottish pork

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Serves 6-8

Preparation time
overnight

Cooking time
over 2 hours








Ingredients

For the pork belly 1 large onion, sliced 250g/9oz salt 200g/7oz golden caster sugar8 juniper berries, lightly crushed1 bay leaf1 tbsp black peppercorns4 cloves1 small piece of nutmeg4 sprigs of thyme1 red chilli, slit lengthways in half1 piece of pork belly on the bone, about 1.5kg/3lb 5oz, skin on1 onion, chopped4 celery sticks, chopped2 carrots, chopped2.5 litres/4½ pints chicken stockFor the pork belly glaze 4 tbsp dark muscovado sugargood pinch ground cloves1 tsp thyme leavesFor the pork loin 1 tbsp olive oil1 boneless pork loin, about 650g/1lb 7oz, trimmedsalt and freshly ground black pepper1 banana shallot, finely chopped½ fennel bulb, chopped2 celery sticks, chopped1 medium carrot,chopped250ml/9fl oz dry cider 200ml/7fl oz chicken stock ½ Granny Smith apple, peeled and chopped

Method

1. To prepare the pork belly, use a pan that' s big enough to hold the pork and add 2 litres/3½ pints of water, the sliced onion, salt and sugar to the pan. Bring to the boil and stir until the salt and sugar have dissolved. Take off the heat and add all the spices (except the chilli) and thyme, then allow to cool. When completely cold, add the chilli. 2. Immerse the pork belly in the spiced brine, making sure it is completely submerged. Cover and keep in the fridge for ten hours. Then remove the pork and place on a wire rack to drip dry. 3. Preheat the oven to 180C/350C/Gas 4. Set the pork in a flameproof casserole. Place over a medium heat and add the chopped onion, celery, carrots and chicken stock. Bring to the boil; then transfer to the oven. Braise, uncovered, for two hours. 4. Remove the casserole from the oven, remove the pork and allow to cool slightly. Turn the oven up to 200C/390F/Gas 6.5. Combine all the ingredients for the glaze in a bowl. Remove the skin from the pork belly and score the remaining fat in a criss-cross pattern. Press on the glaze. Place the pork glazed-side up in a roasting tin and add about 200ml/7fl oz of the stock from the casserole. Put the tin in the oven and roast for about 20 minutes, basting frequently, until the glaze is dark and sticky. When the belly has finished cooking, remove from the oven and keep warm. Lower the oven temperature to 180C/350F/Gas 4. 6. While the belly is cooking, prepare the loin (if you have a double oven, you can cook it while the belly cooks). Use an ovenproof pan that' s big enough to hold the pork loin and set over a high heat. Add the olive oil. Season the pork loin with salt and freshly ground black pepper and place it in the pan. Fry until golden-brown on all sides. Remove from the pan and keep in a warm place. 7. Turn the heat down and allow the pan to cool slightly, then add the chopped vegetables. Sweat in the juices left by the pork, but do not allow to colour. Add the cider and stir all the vegetables into the centre of the pan. Place the pork on top of the vegetables (so that it doesn' t stew), cover with a lid and transfer to the oven. Cook for 30-35 minutes or until the pork reaches a core temperature of 52C/125F - you can check this with a meat thermometer. Take the pan out the oven, remove the pork and allow to rest somewhere warm for about ten minutes. 8. Meanwhile, place the pan with the vegetables on the heat and add the chicken stock. Reduce by about half until an intense flavour is achieved, then strain the liquid into a clean pan, pressing down on the vegetables in the sieve with the back of a spoon. Add the apple to the liquid and cook for about one minute. 9. To serve, slice the pork loin and divide among the plates. Slice the belly pork into large chunks and add to the plates. Drizzle round the apple ' sauce' . Accompany with mashed potatoes.