Salt-Cured Pork Belly with Broad Bean Ragoût

Ingredients

• Pork belly
• ½ cup sea salt flakes
• 2 tsp quatre épices
• 1 kg pork belly
• 1 onion, quartered
• 5 parsley stalks
• 2 bay leaves
• Broad bean ragoût
• 2 tbsp duck fat
• 5 golden shallots, thinly sliced
• 2 bulbs baby fennel, thinly sliced
• 1 kg frozen broad beans, blanched and peeled
• 250 ml chicken stock (1 cup)
• 2 tbsp tarragon leaves