Fennel and Rosemary Pork Belly with Roast Potatoes, Pears, Pancetta and Sage with Buttery Spinach and Beans

Pork

1. Score pork skin using a Stanley trimmer, then blanch skin side only of belly in frying pan with shallow boiling water
2. Put garlic rosemary, fennel and salt in mortar and pestle and grind to paste- rub over flesh of pork (not on skin).
3. Lay veg on big non stick baking tray and place belly on top skin side up.
4. Bake in oven for about 2.5hrs 170 deg then turn oven up to 250 deg, salt skin and cook for further ½ hr till crackles up. Watch it carefully so it doesn’t burn and if you are having trouble with it crackling, turn on grill but place pork on mid to low shelf as it is easy to burn under grill (don’t take your eyes off it when under the grill!)

Jus

1. To make Jus - I buy a good quality veal stock, pop in a star anise and wine and reduce down until glossy. Taste for seasoning at end and add if necessary.

Potatoes and pears

1. Peel and par-boil potatoes in salty water, drain and shake in colander to ruffle skin surface.
2. Roast potatoes in big oiled non-stick oven tray for 1 hr (last hour of pork cooking time).
3. To caramelise pears- place butter, sugar and balsamic in pan until it starts to go golden and caramelise. Add pears cut in halves lengthways and fry on low for about half an hour until nearly cooked through.
4. Add sage, pancetta and caramelised pears to potatoes and bake together for last ½ hour on high temp.

Buttery Spinach

1. Melt butter and garlic in wok then toss in Spinach until wilted & mix with pre blanched beans.
2. Serve.