Confit belly pork with crushed parsnips & caramelised apples, & rosemary & honey jus

This dish is quite elegant and contains a myriad of complimentary flavours which work well anytime from early winter to late spring. Its combination of earthy & sweet flavours, and the utilisation of spices give a balanced yet fragrant approach to this hearty dish.

Currently featured on our table d'hote menu at the Foxlowe Hotel in Leek, Staffordshire, this is a hospitable meal which would also be ideal for dinner parties or as a treat for a hearty family meal. The cooking time is indeed lengthy, yet well worth the wait.

Ingredients (serves 1):

Piece of belly pork with the fat still on (about 300g)

5 soft roasted parsnip chips (made from one whole parsnip & roasted in advance)

1 granny smith apple

250g Lard

1 tbsp dry confit seasoning

1 vanilla pod.

For the jus:

250ml Chicken or veal stock

1tbsp honey

large spring of rosemary

50ml red wine

1 - Confit the belly pork

Preheat oven to approximately 150 degrees centigrade. In a roasting tin, place the belly pork, lard & confit seasoning. Open the vanilla pod & add to the mix. Cover the mix with greaseproof paper and foil the tray (so no moisture can escape). Cook in the oven for approximately 6 hours.

Upon service:

Preheat oven to 200 degrees centigrade.

When the belly pork is cooked remove from the lard (be sure to retain the lard for future use once cooled) and add glaze with honey & butter in a saute pan. Chop the apple into slices & add to the pan. Crush the parsnips then also add to the pan, and cook until piping hot. Carve the belly pork into slices (lengthways) and sit upon the parsnip & apple mash.

For the jus:

In a saucepan combine red wine and rosemary, then bring to the boil. Reduce wine by 2/3, then add the stock. Reduce liqour by half, and stir in the honey to finish. Serve jus seperately or as a garnishing liqour around the central plouche. Garnish with fresh rosemary or thyme.