Pork Belly Roulade Recipe - Great British Chefs

Ingredients

• 1.8kg pork belly, skin off
• 1 carrot
• 1/2 celery
• 1 large onion
• 3 bay leaves
• 8 cloves
• 5 star anise
• 1000ml of veal stock
• 1 tbsp of clear honey
• salt
• 1 red cabbage, finely shredded
• 100g of dark brown sugar
• 150ml of red wine vinegar
• 2 Granny Smith apples, peeled and finely diced
• 2 tbsp of caster sugar
• 24 shallots, peeled
• 700ml of olive oil
• 4 sprigs of fresh thyme
• 12 belles de fontenay potatoes, peeled
• 50g of clarified butter
• 250g of unsalted butter
• 6 garlic cloves, skin on
• salt to season