Roast Pork Belly - Tom Aikens
Roast pork belly in a delicious balsamic glaze, served with star anise carrot puree.
Ingredients
- Peeled chantenay carrots (5 per portion)
- 250ml balsamic vinegar
- 50ml olive oil
- 4 star anise
- 12g tarragon
- 12g thyme
- 2 bay leaves
- 2g finely crushed black pepper
- 4g Maldon sea salt
- 15g caster sugar
- 15g butter
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