Pork Belly Recipe With Lobster & Cep Cannelloni - Great British Chefs

Ingredients

• 2 lobsters
• 500g of cep mushrooms, sliced
• 1.5kg pork belly
• 1 knob of butter
• 1 dash of olive oil
• vegetable oil
• 500g of pasta flour
• 6 egg yolks
• 1 egg
• olive oil
• 100ml of water
• salt
• 200ml of milk
• 30g of flour
• 30g of butter
• 100g of Parmesan, grated
• black pepper
• 1 onion, chopped finely
• 1 tbsp of black peppercorns
• 1 bay leaf
• 3.3l water
• 200g of brown sugar
• 10 juniper berries
• 1 sprig of thyme
• 1 garlic clove
• 1 sprig of rosemary
• 200g of sea salt
• 150ml of white wine vinegar
• 10 peppercorns
• 4 cloves
• 2 bay leaves