Suckling Pig with Smoked Eel and Beetroot Recipe

Ingredients

• 1/2 suckling pig belly, or 1/4 of a pork belly
• 1/2 garlic bulb, cloves roughly chopped
• 3 sprigs of thyme
• 3 sprigs of rosemary
• 1/2 tbsp of white peppercorns
• 25g of rock salt
• 2l duck fat
• 500g of golden beetroot, peeled (peeled weight)
• 1/2 tsp sea salt
• 50ml of white wine vinegar
• 10g of honey
• 3 sprigs of lemon thyme
• 1 garlic clove, finely crushed
• 10g of extra virgin olive oil
• 17g of Dijon mustard
• 75g of wholegrain mustard
• 25ml of sweet chilli sauce
• 7g of fresh ginger
• 25g of honey
• 75ml of red wine vinegar
• 165ml of olive oil
• 165ml of sunflower oil
• 1/2 lemongrass stalk, bruised
• 3 sprigs of tarragon
• 200ml of red wine
• 100ml of port
• 1/4 cinnamon stick
• 1/2 star anise
• 1 clove
• 3 Braeburn apples
• 37g of caster sugar
• 25g of unsalted butter
• 1 smoked eel fillet, skinned and boned
• 7 white chicory
• 1/2 bunch of flat-leaf parsley, leaves picked
• 3 banana shallots, finely sliced into rings
• 150ml of water
• 100ml of white wine vinegar
• 50g of caster sugar