Paul used this winning recipe to debut his brand new food van.
Start this recipe the day before. Preheat the oven to 160C.
Place the master stock ingredients in a large pan and bring to the boil. Reduce to a gentle simmer for 30 minutes to let the flavours infuse. Allow to cool.
Place the pork belly in a large roasting pan. Pour the cool stock over the belly – it should almost completely cover the belly. Cover the pork with baking paper, then foil, and transfer to the oven. Roast slowly for 3 hours, or until the belly is tender.
Meanwhile, make the pork liver pate. Trim the pork livers of fat, sinew and any green areas that may have appeared on the liver – this will cause a bitter taste if not removed.
Melt 100g of the butter in a large frying pan. Add the shallots and cook until softened. Add the livers and brown on each side. Add the garlic, cook for a further two minutes then add the brandy. Taking extreme care, tilt the pan to catch the flame from underneath and flambé the brandy. Let it cook out until the flames have disappeared.
Transfer the mixture to a food processor with the remaining butter, and blitz until smooth. Using a rubber spatula, push the mixture through a sieve to give the pate a smooth finish. Pour the pate into sterilised jars and allow to cool. When cool, pour over clarified butter and refrigerate until use.
Remove the pork from the oven. Take the pork out of the broth and set aside to cool over night. The master stock can be frozen and used again if you wish – just make sure you bring it up to a boil before your next use.
The next day, make your quick pickled vegetables. Place the salt, sugar, vinegar and water in a pan and bring to a boil. Simmer for 5 minutes or until the sugar has dissolved. Remove from heat and cool. Pour the pickling solution over the vegetables and leave to pickle for 15 minutes. Remove from the solution and set aside to serve.
When ready to serve, remove the pate from the fridge so that it is easier to spread. Slice the skin off the pork, and cut the pork into 1cm slices. In a large frying pan, add a splash of peanut oil, and fry for 2 minutes on each side, or until warmed through.
Spread the pate over the bottom of the bread rolls. Place some of the watercress over the pate, followed by long slices of warm pork belly on top. Place some of the pickled vegetables over the pork, and finish with sprigs of coriander.
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