Confit of pork belly with sweet and sour potatoes

Method - Confit of Pork Belly

1. Rub the confit salt over the pork belly, wrap in cling wrap twice and refrigerate for 12–24 hours.
2. Pre-heat the oven to 110°C. Rinse the pork belly and pat dry with paper towel. Place in a baking dish.
3. Slowly heat the rendered duck fat in a small saucepan and pour over the pork. Add the garlic and bay leaves and bake for 3 hours, turning every half hour. (You should be able to push a spoon through the meat).
4. Allow the pork belly to cool a little then carefully turn it, skin side down. Weigh down between 2 baking trays. Refrigerate for 2–3 hours or overnight.
5. Pre-heat the oven to 180°C. Remove pork belly from the fridge and cut into neat squares. Heat the oil in a heavy-based frypan and fry until the skin starts to colour and crisp.
6. Transfer to the pre-heated oven and cook for 5-10 minutes until meat has warmed through and the skin is crisp and golden.
7. Serve immediately with sweet and sour potatoes, apple sauce and chervil leaves.

Method - Sweet and Sour Potatoes

1. Pre-heat oven to 200°C.
2. Hold the potato between the thumb and forefinger, and place a paring knife against the top edges and the thumb of the cutting hand firmly against the potato. Cut downward toward the thumb with a curving movement of the blade. Turn the potato slightly and repeat motion.
3. Place all ingredients in a large saucepan, add enough water to cover potatoes.
4. Adjust the balance of sweet and sour to your liking then bring to a gentle simmer.
5. Cut a piece of greaseproof paper to the size of the saucepan and place on top of the potatoes. Simmer gently for 15-20 minutes or until potatoes are tender, but still holding their shape.
6. Strain the potatoes, then heat a frypan over medium heat, add oil, butter and veal glaze. Add the potatoes and toss to coat for several minutes.

Tip: Veal glaze available at butchers and specialist food stores.