Pork belly Lyonnaise

Method

Step 1

Chop the leaves from 1 sprig rosemary and mix with the leaves from 2 sprigs thyme, the crushed clove of garlic and a good grinding of black pepper. Scatter evenly over a chopping board. Sprinkle with sea salt and place the pork belly on top, flesh down, so the underside is coated with the mixture. Score the rind into 6 equal pieces. Transfer to a tray and leave in the fridge uncovered for a few hours, preferably overnight.

Step 2

Remove the meat from the fridge and rub 1tsp salt into the skin. Heat the oven to 160°C/fan oven 140°C/mark 3. Heat the olive oil in a roasting tin on the hob and brown the meat on the non-skin side. Remove.

Step 3

Put the sliced onions and remaining garlic in the tin, with a pinch of salt, the bay leaves and the remaining rosemary and thyme. Sweat for 25 minutes, stirring often until soft and golden brown. Stir in the tomato purée for a minute, then add the vinegar and wine. Bubble until the liquid turns syrupy.

Step 4

Put the pork on top of the onions, skin up, adding enough stock to come about two thirds of the way up the side of the meat. Bring to a simmer, transfer to the oven and cook for 4 hours, or until the side of the meat is soft enough to pierce easily with a fork. Remove the meat and leave to rest for 10 minutes. Drain off the liquid into a bowl, then skim and discard the fat. Season the juices and add enough to the onions to make them sloppy.

Step 5

Cut the meat into 6 pieces. Pour the extra juices from the bowl into a jug. Serve the pork with some of the onions, scattering with a little parsley before serving.