1portion of pork bellynot rolled and with the rind on weighing between 500g and 800g
1tspsalt
300mlwhite wine
3clovesof garlicpeeled
2bay leaves
½tspdried thymeor 2 sprigs of fresh thyme
10black peppercorns
Water to top up
For frying the pork:
1tspsalt
1tbspvegetable oil
Salad:
1tbspvegetable oil
250gkalewashed and roughly sliced (it may already be pre-cut)
80gwalnuts chopped in half
50gManchego cheesesliced thinly using a potato peeler
Seeds from half of a large pomegranate
32black seedless grapes
Pomegranate Dressing:
4tbsppomegranate juiceyou can use bought pomegranate juice, or squeeze the juice out of half a large pomegranate
4tbspolive oil
1small clove garlicpeeled and minced
1tspcaster sugar
1tbspbalsamic vinegar
good pinch of salt and pepper
Instructions
Preheat your oven to 160c. Score the skin of the pork belly and rub 1tsp salt into the skin. Place (skin side up) into an oven proof pan that fits the pork with just a bit of room to spare.
Pour the wine into the pan around the sides of the pork, being careful not to pour directly onto the pork as this will wash the salt off. Add the garlic, bay leaves, thyme and peppercorns into the liquid, then top up with water until it comes almost to the top of the pork. Gently bring to the boil, then place a lid on the pan and put the pan in the preheated oven. Leave to cook for 3 hours, checking halfway through the cooking time to top up with water if required (I generally add in about 500ml of boiling water at this point)
Once cooked, take out of the oven, take off the lid and place a small flat tray or upside down flat plate on top of the pork. Put a heavyish weight on top (a few of tins of beans will do). This will help to flatten the meat back down to a consistent thickness throughout, which will ensure you get a uniform shape when cutting it up later. Make sure the tray/plate is flat, as any raised bits will imprint into the pork. Leave to cool, then put in the fridge for a couple of hours (the tins too).
At this point you can wrap and freeze the pork if you're planning on using it at a later date.
Take the pork belly out of the fridge and cut into small thumb-sized pieces. Ensure each piece still has the skin intact. Heat the oil in a large frying pan and swirl the oil all around the pan. Sprinkle the salt onto the skin of each piece of pork and then carefully (expect some spitting) put into the pan skin side down straightaway (don’t leave the pork belly to sit with the salt on, as it will draw out moisture and make the skin soggy instead of crispy). Fry on a medium-to-high heat on the skin side for about 3 minutes until golden brown, then turn over and cook for 2 mins on the bottom and then each of the sides until nicely browned. This should take about 10 minutes altogether.
Whilst the pork is cooking, make the pomegranate dressing by mixing all the dressing ingredients together with a fork or small whisk. Put to one side.
When the pork Is ready, turn off the heat and place pork on a plate. Put the kale into the still-hot pan and cook for about 30-40 seconds - until the kale starts to wilt very slightly.
Divide the kale between four bowls, top with the pork, walnuts, manchego, pomegranate seeds and grapes. Serve with the pomegranate dressing.
Notes
It's a great idea to cook double portions of the pork. You can cool, cover and freeze for up to a month, then defrost and fry as per the instructions above until piping hot inside.