for the carrot bisque:
1/2 lb butter
2 onions, chopped
3 lbs carrots, peeled & chopped
5 cloves garlic, crushed
1/2 bottle dry white wine
6 c chicken stock
2 c heavy cream
vinegar cider, a splash
salt, pepper & nutmeg
for braised pork belly:
1 large carrot, chopped
1 onion, chopped
3 celery sticks, chopped
2 garlic cloves, smashed
sprig of fresh thyme
2 bay leaves
2 c high-quality cider
small splash vinegar, plus extra to season
4 1/4 c chicken stock
2.5 lbs unscored boneless pork belly
2 tbsp sunflower oil
for the caraway cream:
1 pint heavy whipping cream
2 tbsp caraway seeds
salt &pepper
for the carrot bisque:
1. In a 6-quart pan over medium heat add butter, onions and garlic. Stir often until onions are limp. Add wine. Reduce heat by half then add stock, carrots, and season with a hefty amount of salt, pepper and a dash of nutmeg. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced.
2. Remove from heat and transfer to a blender. Do not fill the blender more than half way (blend in batches if necessary). Be careful when blending hot liquids as the mixture can spurt out of the blender (use a kitchen towel to hold lid down). Pulse the blender to start it and then puree until smooth. Return to the pan and add cream and stir over high heat until hot. Add the splash of cider vinegar and season to taste.
for the braised pork belly:
1. Day 1: Heat oven to 350°F. Place all ingredients except the pork belly and sunflower oil in a flameproof pan that will fit the pork snugly (a casserole dish is ideal). Season and bring everything to a boil on the stove, then turn down the heat to low and slide the pork into the pan. The pork should be totally submerged. Top with water if needed. Cover the dish with a lid or a tight tent of foil, and place in the oven for 3 hours, undisturbed.
2. When the pork is cooked, leave it to cool slightly in the stock. Line a flat baking tray with cling film. Carefully transfer the pork to the tray and make sure you get rid of any bits of vegetables or herbs as they will end up pressed into the pork. Cover the pork with another sheet of cling film and cover with a flat tray or dish (the tray must be completely flat as any indentations will be pressed into the pork) to weigh the pork down and leave to cool in the fridge overnight. Strain the leftover juices into a jug or small saucepan, cover and chill.
3. Day 2: Unwrap the pork and place on a board. Trim the uneven edges so that you have a neat sheet of meat. Cut the meat into equal pieces and set aside until ready to cook.
4. Remove off any bits of fat from the braising juices, and tip what will now be jelly in a saucepan. Cook on low until it cooks down slightly and becomes somewhat syrupy. Add a few drops of vinegar, to taste.
5. Heat the sunflower oil in a large frying pan until hot, then turn the heat down. Add the pork to the pan, skin-side down. Be careful as it has a tendency to spit. Sizzle the pork as you would bacon for five minutes until the skin is crisp. Flip it over and cook for 3-4 minutes until browned.
for the caraway cream:
1. In a saucepan, toast caraway seeds until fragrant. Add heavy cream and gently bring to a simmer. Season with salt and pepper, then let simmer for 10 minutes. Let cool completely in the refrigerator at least two hours or overnight. Whip and dollop on just before serving.
to plate:
Serve the carrot bisque in a bowl and top with the pork belly then a dollop of caraway cream. Delicious extra garnishes include: pumpernickel bread crumbs, micro sorrel, dill, pickled onions and/or diced apple.