Amazingly enough, this was the first time I have cooked pork belly and there are conflicting ways to cook it. I went for Tom Kitchin's suggestion to cook it fat side down for an hour then flip it over and cook for another 40 mins. The result, crackalacking! I was really pleased with the accompaniments on this one. I sweated the leeks and shallots with some pancetta then added sugar to caramelise slightly before adding chicken stock and reducing. I always feel that pork needs a little bit of sweetness like an apple sauce, and the caramelised leeks and and shallots was just the ticket.
I've bought a big block of pancetta from the Foodies Festival in Edinburgh. It is great, it is cured so you don't need to keep it in the fridge, its just hanging from my cook books in the kitchen.
I added some sage from the garden to beurre monte (emulsified butter, just whisked into a splash of boiling water) and added a little cream before adding this to the anya potatoes.
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