Spice roasted fresh pork belly with apple choucroute and B.C Chanterelles or honey mushrooms

Preparation time is 3 hours.

Ease of preparation is moderate.

Yields: 4 servings

Ingredients

• 1 pound fresh pork belly seasoned with- 1 teaspoon coriander, ground (5 millilitres)
• 1 teaspoon star anise, ground (5 millilitres)
• 1 teaspoon fennel seed, ground (5 millilitres)
• 1 teaspoon clove, ground (5 millilitres)
• 1 medium carrot, diced
• 1 medium onion, diced
• 1 celery stalk
• 1 tablespoon Kosher salt (15 millilitres)
• 2 tablespoons brown sugar (30 millilitres)
• 1 cup chantrelles/honey mushrooms
• 1 cup tinned sauerkraut
• butter
• 1 granny apple, diced
• 1 quail or partridge egg

Directions

1. Season pork belly liberally with salt, sugar and the spices.
2. Keep at room temperature for 6-8 hours.
3. Rinse belly lightly in water, then over medium high heat, sear until golden brown.
4. Add carrot, onion and celery.
5. Deluge belly and vegetables with water just to cover and braise for 2½-3 hours until fork tender.
6. When fork tender, gently carve pork belly into 4 even pieces and gently sauté in non-stick pan.
7. Add mushrooms and cook until tender.
8. In separate medium sized sauté pan, sauté the apple quickly in 5 millilitres of butter until tender, add the choucroute and check seasoning.

To Assemble

1. Place apple “Choucroute” on bass of plate, then top with pork belly and sautéed mushrooms.
2. Garnish with a sunny-side up egg and excess pan juices.