SLOW BRAISED AYRSHIRE PORK BELLY crispy pork cheek | pea puree | celeriac slaw Slow Braised Pork Belly

Serves 4

Method

Place the pork in a roasting tray with the roughly chopped carrot, onion, celery and garlic, add the star anise and coriander seeds, add the white wine and water to just cover, put tin foil over the tray tightly and braise in the oven for approx. 2.5 hours at 140c, once cooked remove from the Ingredients cooking liquor and press overnight by placing a heavy object on top.

Pork Belly & Pig Cheek Season the pigs cheek with salt and pepper and pan fry in a little hot oil, when golden brown cook 500g pork belly 120g pigs cheek as per the pork belly but for approx. 90 minutes, when cooked remove from cooking liquor and 200g carrots flake the flesh add a little gravy and form into four small balls, place in refrigerator to set, when set 100g onions put through seasoned flour, then beaten egg, then fine breadcrumbs, place back in fridge. 100g celery 20g garlic Celeriac slaw 6g star anise Peel the celeriac and cut into thin strips (julienne), cut apple the same and bind with the crème 4g coriander seeds fraîche, season to taste and add parsley. 400ml white wine Flour & bread crumbs, enough to coat pig cheeks Pea puree Water to cover Place peas in a little water and a nob of butter, cook until just under cooked then place into Salt and pepper blender with mint and puree until smooth, season to taste.

Celeriac Slaw To serve 200g celeriac Remove pork belly from fridge and cut into four, place in a hot pan with a little oil and finish in 120ml crème fraîche 1 apple oven until core temperature is above 84c, deep fry the pigs cheek until crispy, place the celeriac 10g parsley chopped puree in the middle of the plate top with the pork belly, place pigs cheek next to pork belly and Salt and pepper add smear of pea puree to side, pour over a little gravy to moisten.

Pea Puree 160g frozen peas 8g chopped mint Salt and pepper Recipe designed by Nick Nairn