1x Pork Belly Squid (Cleaned and Sliced into rings)
2x Onions Chopped Knob of Butter
¼ Bunch Thyme Chopped Parsley
4x Sprigs Rosemary 3x Bulbs Fennel
1x Bulb Garlic 3x Cups Chicken Stock
3x Bay Leafs Double Cream
1 tbsp White Peppercorns
1 tbsp Salt
First cook pork belly in large pot with enough water to cover the belly. Add onions, herbs, garlic, bay leaf, peppercorns, salt, bring up to boil then down to simmer for 2 ½ hours until tender. Once cooked carefully lift out and wrap in cling film. Press between two trays and chill. Once cold it will be easy to portion into desired size. Leave to one side till needed.
For the fennel puree take two of the fennel bulbs, slice as thin as possible, sweat down in a little butter until almost completely cooked, then add chicken stock and cream, continue to cooked until cooked through. Blitz in a blender and pass through a fine sieve.
For the fennel salad slice one bulb thinly on a mandolin, place into a bowl and dress in a little olive oil, chives and season to taste.
To plate pan fry the pork belly on all sides until nice and golden brown and crispy. Take care that the fat may spit out of the pan, cover with a piece of tinfoil to stop this. Warm the puree and put in the middle of the plate. Place the pork belly on puree and add fennel salad, quickly pan fry the squid in a little olive oil and knob of butter. Drain off and toss in parsley. Place on top and around pork belly.