- 450g pork belly
- 300ml cider
- 2 bay leaves
- 2 tablespoons of soy sauce
For the puree:
- 2 large sweet potatoes, chopped into chunks
- 200ml ginger ale
- 200ml coconut milk
- 1 lemon grass
- Chilli oil
Start the day before by braising the pork belly.
Place it into a baking dish - ideally, you are looking for a fairly snug fit.
Pour in the cider and soy sauce over, adding more cider if necessary (the level should be about 3/4 up the pork belly).
Add the bay leaves.
Cover with foil and bake at 150C for 3-4 hours until a kitchen knife passes through with hardly any resistance.
Remove from the oven and leave to cool.
Peel away the soft skin at the top (this can be turned into crackling by deep frying).
Remove from the cooking liquor and keep covered in the fridge, weighed down with a weight to press it into a neat shape.
The following day, make the puree by simmering the potatoes with the ale, coconut milk and lemon grass (adding water to cover the potatoes) for 25-30 minutes until completely soft.
Remove the lemon grass and place the drained potatoes into a blender.
Make sure to reserve the potato cooking liquid, as you will need to add enough of it to get a smooth puree.
Blend, season to taste and keep warm.
Preheat the oven to 180C
Cut the pork belly into 4 equal chunks
Heat a large glug of Fussels chilli oil in a frying pan and colour the pork belly on all sides.
Once browned, pop into the oven for 10-15 minutes to heat through.
Serve with the puree, seasonal greens and pork crackling (if you made any).