Crispy Pork Belly, Apples and Mustard Mash – Andy Cooks

Ingredients

• 1.25kg pork belly
• sea salt, to season
• 1 tbsp finely chopped sage leaves
• freshly ground black pepper
• 3 tbsp olive oil
• 1 fennel bulb, finely shaved
• 1 green apple, peeled, julienned
• ½ cup flat leaf parsley leaves
• juice of 2 lemons
• 1kg brushed potatoes, peeled and halved (or any mashing potatoes)
• 85g butter, diced and chilled
• 80-125ml (⅓ - ½ cup) milk
• 2 tbsp seeded mustard
• 1 tbsp olive oil
• 2 shallots, finely sliced
• 2 cloves garlic, crushed
• 7 sprigs thyme
• 375ml dry apple cider
• 300ml chicken stock
• 1 bunch flat leaf parsley, leaves picked
• 160ml (⅔ cup) extra virgin olive oil
• 3 green apples, peeled and cored
• 20g butter
• 3 sprigs sage
• 2 tbsp Calvados