Surf and turf dish with a delicious twist from Tom Aikens for Taste of London
1. Place the belly in a large pan of cold water and bring to the boil. Rinse the meat in cold water and place in a clean pan with clean cold water. Then add the carrots, onions, shallots garlic and celery with salt and peppercorns, thyme and bay leaves and bring this to a slow simmer, skimming off any scum that comes to the surface. Cook the pork for 2-2½ hours.
2. Find a tray large enough for the belly to lay flat in. Cover the tray with cling-film, then lift the belly out of the water and place it, skin side down on the tray, ensuring that no vegetables or peppercorns stick to the skin, as these will make an indentation in the belly.
3. Cover the pork and tray with cling-film and place in the refrigerator, with a light weight on the belly so it will compress it. Leave in the refrigerator for at least five hours or until set firm. Then take a sharp serrated knife and cut the belly across into slices 1cm thick. Allow two slices per diner.
4. Heat the chicken stock, add the rosemary and reduce the liquid by half. Stir in the butter and cook for 2 minutes. Remove from the heat and reserve until required.
5. Heat a non-stick frying pan over medium heat. Add the vegetable oil and when almost smoking hot, add the pork belly slices very carefully. Season with salt and cook until golden-brown, about 2 minutes on each side.
6. At the same time, place another frying pan on the heat and add the olive oil. When smoking hot add the squid. Deglaze the pork belly with the balsamic vinegar and arrange the slices on serving plates. Place the squid over the belly and then ladle some chicken stock over them.
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Recipe © courtesy of Tom Aikens
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