Pork Belly with Roasted Pork Fillet, Blackened Cucumber and Cucumber Ketchup Recipe - Great British Chefs

Ingredients

• 2000g of water
• 140g of table salt
• 1.5kg pork belly with ribs
• 1 pork fillet
• 2 tbsp of neutral oil
• 200g of onion, sliced
• 200g of white wine
• 200g of Madeira
• 200g of apple juice
• 500g of veal stock
• 500g of chicken stock
• 1 cucumber, peeled, de-seeded and cut into julienne
• 300g of white wine
• 300g of cider vinegar
• 300g of water
• 80g of caster sugar
• 3g of Maldon salt
• 100g of mint, leaves picked
• 200g of olive pomace oil
• 1 cucumber
• Maldon salt to season
• 100g of sheep’s yoghurt
• neutral oil, for deep frying
• 18 Sosa Airbag Granite Crispy Pork Granules