Recipe of the month:12-hour slow-cooked pork

12 hours slow-cooked pork with Pernod and fennel, tomato comp�te and ratte potatoes

INGREDIENTS (Makes 12

Pork belly, skin removed, seasoned and searedCooking liquor3l chicken stock2 star anise5 Kaffir lime leaves6 stalks lemon grass, crushed300g chopped root ginger1 fennel bulb, diced3 carrots, sliced1 leek, chopped3 celery sticks, chopped1 garlic bulb, chopped1 onion, sliced 2 tsps roasted coriander seeds2 tsps roasted fennel seeds1 cinnamon stick1 tsp tomato puree70 cl red wine50 ml Pernod

METHOD

Saut� the vegetables, spices and tomato pur�e over a moderate heat. Reduce the red wine and Pernod, then add the chicken stock. Season and pour over the belly ensuring it is covered. Cover with tin foil and cook at 160C for 12 hours.

For the tomato comp�teIngredients:1kg plum tomato concasse2 shallots, chopped 4 garlic cloves, chopped3 strands saffron 50ml olive oilHerbs to taste - tarragon, chervil & parsleySalt & pepper

Method:Saute the shallots and garlic in the olive oilAdd the tomatoes and cook on a medium high heat until it reaches a pulp consistencySeason and throw in the herbs

Ratte potatoesIngredients:1 kg Ratte potatoes, skin on and halved lengthways 8 cloves garlic (one clove per portion)8 sprigs thyme (one sprig per portion)50g butter

Method:Add the butter, garlic and thyme to the potatoes and cook at 200C.

Baby fennel1 baby fennel per portion

Blanch the fennel in salted boiling water for a few minutes. Finish with butter and season.

Pork broth (made with the liquor):Take the cooked belly liquor, strain and reduce over a high heat to a broth consistency.

To serve:Arrange a portion of the pork belly on a plate with quenelles of the tomato comp�te and the ratte potatoes. Finish with a sprinkle of fennel pollen.