Pork Belly with Candy Apple Butter | Now You Can Cook with Calor

200g Boneless Pork Belly, Skin Removed and Trimmed 100ml Cider 1 Star Anise 1 Onion, Quartered 1 Clove of Garlic 10g Salt

Burnt Butter Mash 2 Large Maris Pipers, Peeled and chopped into 3 CM cubes 1 Tbsp salt + to Taste 200g Butter, cut into Cubes Warm Milk to Taste

Cider Jus 1 Bottle (500ml) Dry Apple Cider 500ml Chicken Stock 2 Star Anise 3 Large Thyme Sprigs 1 Teaspoon Cider Vinegar 1 Teaspoon Honey

Toffee Apple Butter 3 Granny Smith Apples, Peeled & Diced 110g Caster Sugar 250g Block Unsalted Butter, Softened Smoked Bacon & Creamed Cabbage 75g Smoked Bacon, Diced 100g Sliced Savoy Cabbage 50 ml Double Cream Salt & Black Pepper

• To prepare the Porkbelly, first bring your Cider, star anise, quartered onion and garlic to the boil in a large Sauce pan and immediately turn off. Allow to cool, then place your Pork belly and cider into a slow cooker, set to low and allow to cook for 6-8 hours. • For the Toffee apple butter, place your sugar into a heavy based saucepan and heat over a high heat. You should see the sugar start to melt & caramelize, be careful as it will begin to become very hot! Once you have achieved a nice amber colored caramel, add the apples and stir. Keep stirring until the caramel has melted into the apples, remove from heat and completely cool. • Take your softened butter and fold the diced toffee apple through it. You can either roll the butter with a sheet of greaseproof paper or spoon it into ramekins days ahead. • For the cider jus, add all the ingredients bar the cider vinegar and honey to a pot. Bring to a boil then reduce to a low heat, reduce this mixture by a quarter. Then stir the honey and cider vinegar to the jus. • Bring a pot of salted water to the boil, once boiling add your sliced Savoy cabbage to the pot, set a timer for 2 minutes. Once the two minuets have passed, run the cabbage through a large sieve or colander and place under running cold water until cold. • Put a saucepan onto low heat and add your Diced smoked bacon, stirring to ensure it will not catch at the bottom. Keep cooking until your bacon has achieved a golden brown color. Add the cabbage and cream, and cook gently until all the ingredients have bound together, season with cracked black pepper and a little salt. • For the burnt butter mash, add your cubed butter to a warm pan and bring to a boil, it is very important you use real butter, as substitutes will not caramelize. Watch the butter as it will start to boil, bring the butter to a nice golden brown color, immediately pour into a heatproof bowl to stop the cooking process. Place the diced potatoes into a pot of salted water, cook until tender. Once cooked, drain the water and mash, season the mash up with first the butter, then milk and salt to taste. • Once your other components are prepared, remove your porkbelly from the slow cooker, maintaining care as it will be very tender. Heat a pan under a medium heat, add the porkbelly fat side down, color the meat until golden.