Pork Belly with Squid 'Krassado' Recipe - Great British Chefs

Ingredients

• 500g of pork belly
• 300g of rock salt
• 1 tsp ground cinnamon
• 1 tsp cloves, crushed
• 10 garlic cloves, chopped
• 1/2 bunch of fresh thyme
• 1 tsp black peppercorns, crushed
• 500g of duck fat
• 500g of squid, cleaned
• 2 tbsp of tomato purée, George uses Datterini tomato paste
• 500ml of red wine
• 300ml of white wine vinegar
• 500g of white chicken stock
• 1 cinnamon stick
• 3 cloves
• 1/2 tsp coriander seeds
• 1 bay leaf
• 200g of banana shallot, finely chopped
• 3 garlic cloves, finely chopped
• 3 plum tomatoes, peeled, seeds removed and finely chopped (or you can use tinned plum tomatoes for ease, if preferred)
• 4 sprigs of lemon thyme
• sea salt
• fennel fronds, or coriander leaves, to garnish
• pickled caper leaves, to garnish
• 1 squid ink sachet
• 250g of mashed potatoes
• 150g of semi-skimmed milk
• 20g of unsalted butter
• ground white pepper
• 3g of Sosa ProEspuma, Hot (optional)