Pork Belly with Capsicum Chilli Puree | Bunbury Farmers Market

Ingredients

• 1 tblspn olive oil
• 1 Pork belly roast
• 3 tblspn salt
• 1 onion, chopped
• 2 garlic cloves, chopped
• 4 tablespoons olive oil
• 5 red capsicums, fleshly, sliced and seeds removed
• Basil leaves
• 250ml chicken stock
• 1 dessertspoon balsamic mazzetti glaze
• 1 long red chilli, sliced
• 125ml of whipping cream