Eating pork from animals bred in good conditions is a revelation. In our region we have supplies of rare breed pork in the form of Wessex Saddlebacks. Ingredients Serves 6

• 800g skinned and boned pork belly
in one piece
• 11 good quality stock
(chicken or brown stock)
• 1 celery stick roughly chopped
• 6 carrots peeled and roughly chopped
• 2 medium onions roughly chopped
• 4 garlic cloves peeled
• 1 bay leaf
• 3 thyme sprigs
Method
Soak the pork belly overnight in cold water. Drain the pork, then place it into a large saucepan. Blanch by covering with cold water and bringing to the boil. Drain the pork. Replace it in the saucepan, cover with stock and aromatic vegetables and herbs. Bring to a simmer, skim and cook on low heat for 3 hours, continuing to skim as necessary.
Pork needs to remain covered with liquid. Add a little water if required during cooking. Remove saucepan from heat and leave pork to cool in the cooking liquid.
Strain off cooking liquid, chill and degrease.
Wrap drained pork belly in cling film and place on a tray. Cover with a second tray and weight down with three or four cans or similarly heavy objects. Place in fridge and leave overnight.
When ready to serve, unwrap the belly and cut into 2cm slices. Season.
Heat a little butter over medium heat in a non stick pan. Fry pork belly pieces in batches until crisp and golden. Drain on kitchen paper. These are delicious served over cabbage oven braised with apple and caraway seed.
Place the crisp sliced pork on the braised cabbage and serve at the table straight from the oven dish.

Regional Wine Match: Straws Lane Gewurtztraminer
© Alla Wolf Tasker Executive Chef Lake House