Ingredients
650g pork belly, flavoured or plain
1 pork tenderloin, about 450g
750ml water
38g salt
2 tbsps sugar
3 sprigs thyme
2 tsps crushed garlic
1 tsp peppercorns
For the potatoes
4 medium buttery potatoes
3 tbsps duck fat
500ml vegetable or chicken stock
For the apple cream sauce
2 apples, cubed
1 tbsp grain mustard
1 star anise
250ml low-fat cream
1 Savoy cabbage, shredded
Method
Mix water, salt, sugar, thyme, garlic and peppercorns together in a pan.
Heat slowly until the liquid warms a little and the salt and sugar dissolve.
Let it cool, add the pork and transfer to a plastic container. Leave overnight or for a minimum two hours.
Set the oven to 150°C. If you have a plain belly, season heavily with salt and pepper. Put it on a rack and pour water underneath. Place in the oven for two-and-a-half hours. Once cooked, remove the skin from the top and cook in the oven at 180°C until crispy. Carefully cut up the belly into portions, removing any large layers of fat. This can be done ahead of time and reheated for15 minutes at 180°C before serving.
Start the potatoes. Peel and cut the potatoes into one-inch thick slices.
Heat the duck fat and brown on one side. Turn over, pour the stock over the potatoes. Cover and cook for 30 minutes.
Add a knob of butter to a pan, cook the apples and star anise until it turns to a pulp. Add the mustard and cream and check for seasoning.
Drain the fillet from the brine. Dry and cook in a pan with a little oil. It will cook in 10 minutes over a medium to high heat.
While it is cooking, pan fry your cabbage and season well.
To serve, place a round of cabbage on one side and top with a piece of fillet. Put a square of belly on the other side of the plate with potatoes in between. Now pour the sauce over both pieces of pork and finish with a crispy piece of pork crackling over the top.
Mario Schembri is an Executive chef & General Manager, Ta’ Frenċ Restaurant, Xagħra, Gozo.