400g Gourmet Direct Pork Belly
1 whole star anise
3 sprigs thyme
6 cloves garlic
1 whole red chili (medium heat)
2 tablespoon Worchester sauce
100ml organic apple glaze
2 x 200 gm Gourmet Direct Pork Fillets
4 shallots
1 leek
2 tablespoons butter
Pinch of salt
200ml apple cider (Scrumpys)
1 red delicious apple cubed
6 tablespoons Gourmet Direct Chicken glaze
1 tomato

Preheat oven to 160˚C

Meat preparation
Score skin of Pork Belly. Place the pork belly in a deep oven dish and cover with water. Add star anise, 2 sprigs of thyme, 4 garlic cloves, chili, Worcester sauce, and apple glaze. Braise in the oven for 4 – 5 hours at 160˚C.

Cut leek in half. Clean then blanch. Refresh in ice cold water and pat dry. Unfold each section of the leek and scrape with knife. Set aside. Peel and dice 3 shallots. Soften in a saucepan with the butter. Add a pinch of salt then puree with a stick blender.

Cut pork fillets in half crossways. Rub shallot puree on fillets and then wrap with a few layers of leek leaves by placing fillet at base of leek and rolling. Wrap parcel in gladwrap and tie both ends in knots. Steam for 7 – 10 minutes and remove from saucepan. Leave to rest for 5 minutes in the gladwrap.

Apple cider jus
Add the apple cider to a saucepan and reduce by 1/3. Add the apple, chicken glaze, remaining garlic cloves, shallot (finely diced) and the last sprig of thyme. Let it simmer for 30 – 60 minutes, depending on the consistency desired.

To serve
Reheat pork belly in oven on low heat until softened and warmed through, and slice into 4 pieces. Place pork fillet alongside pork belly on plate and spoon jus onto plate. Sprinkle finely diced tomato (seeds removed) to garnish. Serve with your favourite potato dish. (Apple & potato dauphinoise is Jeremy's favourite).

Serves 4.
By Jeremy Rameka, Chef, Pacifica Restaurant