Pork Belly with Pork Broth

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Ingredients

• 250g Coarse Salt 
• 30g Brown Sugar 
• 30g Fresh Fennel Stalks 
• 800g Good Quality Free Range Pork Belly Slab 
• 1kg Pork Bones 
• 4 Apples 
• 2 Onions 
• 2 Cloves Garlic 
• Handful of Thyme 
• 2 Tots Brandy 
• 150ml Medium Cream Sherry 
• 2L Water
• Salt to Taste 
• 300g Medium Egg Noodles 
• 4 Baby Pak Choi 
• 100g Shimeji Mushrooms 
• Fresh Sorrel for Garnish

Method

Preheat oven to 180°C.

Grind together the salt, brown sugar and fresh fennel. Any normal food processor or grinder will do. Rub into the skin side of the pork and rest for 1 hour.

While the pork is resting, roast the pork bones in the oven for about an hour until nice and brown.

Wash the pork belly with water to remove the rub and dry thoroughly with paper towels. Roast in the oven once bones are done cooking. Roast for approximately an hour, depending on the thickness.

While the pork is in the oven, chop up three of the apples and cook in some oil with the onion, garlic, and thyme until it gets some colour. Add the brandy and cook for about a minute. Add the sherry and reduce for about 5 minutes. Add the roasted pork bones.

Add the water and slow cook for about an hour. Strain off the liquid and discard the bones, onion, garlic, apple and thyme. Rapid boil about 5 minutes, correct the seasoning with salt and add the egg noodles.

Let the noodles soften for about a minute and add the baby pak choi and shimeji mushrooms.

Slice the pork once it is done in the oven and serve on top of the noodle broth and garnish with sorrel and fresh apple.