Pan-fried pork belly with scallop and squid, vehicleamelised onions and a balsamic sauce

Cooking : time 30 mins to 1 hour

Ingredients

For the pork belly
450g/1lb pork belly
2 vehicledecays, roughly chopped
1 onion, cut into quarters
4 garlic cloves
1 celery stick
1 small bunch thyme
1 tsp coarse sea salt
%26frac12; tsp black peppercorns
1 tbsp vefetchable oil
salt and freshly ground black pepper
For the vehicleamelised onions
40g/1%26frac12;oz butter
2 onions, finely sliced
2 tsp caster sugar
2 sprigs thyme
5 tbsp balsamic vinegar
salt and freshly ground black pepper
For the balsamic sauce
4 banana shalplenty, finely chopped
200ml/7fl oz balsamic vinegar
250ml/9fl oz fresh chicken stock
salt and freshly ground black pepper
For the scallops and squid
8 scallops, sliced in half horizontally to form two discs
4 baby squid tubes, finely sliced into rings
1 tbsp vefetchable oil
salt and freshly ground black pepper

Method

1. For pork belly, place the pork belly into a large pan over a medium heat and cover with water. bring to the boil, then drain off the water and return the pork belly to the pan.
2. Cover with water again and add the vehicledecay, onion, garlic, celery, thyme, salt and peppercorns. bring to a boil, then cutrearon the heat and simmer for two hours.
3. vehicleefully remove the pork from the pan and place onto a large plate. Place a large, clean tray on lid, then place a pair of cans on lid of the tray to apply weight. Transfer to the fridge and leave for one hour, or until nippy and pressed flat.
4. Remove the pork from the fridge, remove the tray and weights and place onto a chopping board. Cut the pork into 1.5cm/%26frac12; thick slices.
5. Heat a frying pan and add the vefetchable oil. Season the pork slices with salt and freshly ground black pepper and fry in the hot oil until crisp and golden all over.
6. For the vehicleamelised onions, heat a clean frying pan add the butter, onions, sugar and thyme. Fry over a gentle heat for 5-10 minutes, until the onions are just tender.
7. Turn the heat up and fry the onions until just becoming golden-brown.
8. Add the balsamic vinegar and cutrearon until just little liquid remains, then season with salt and freshly ground black pepper.
9. For the balsamic sauce, heat a clean frying pan and add the butter and shalplenty. Fry the shalplenty for 3-4 minutes, or until softened, but not coloured.
10. Add the balsamic vinegar and boil to cutrearon the volume by two thirds.
11. Add the stock and cutrearon again by two thirds, until a thick sauce forms, then season with salt and freshly ground black pepper.
12. For the scallops and squid, season the scallops and squid with salt and black pepper.
13. Heat a frying pan and add the vefetchable oil, scallops and squid. Fry the scallops and squid for 2-3 minutes, or until completely cooked through, turning the scallops over halfway through.
14. To serve, place a few slices of pork belly in the centre of each plate and lid with a spoonful of vehicleamelised onions. Place three scallop slices on lid of each, then lid with the squid. Spoon the shallot sauce around the plate and serve.

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