Slow-Cooked Pork Belly with Apricot, Prunes and Apple and Silesian Dumplings Recipe - Great British

Ingredients

• 25g of sea salt
• 25g of soft dark brown sugar
• 5g of garlic powder
• 5g of paprika
• 8g of dried oregano
• 1kg pork belly, boneless and skinless
• 20g of vegetable oil
• 500g of pork shoulder, cut into 2cm pieces
• 20g of butter
• 50g of onion, cut into 2cm pieces
• 25g of carrots, cut into 2cm pieces
• 25g of leek, cut into 2cm pieces
• 25g of celery, cut into 2cm pieces
• 40g of Chardonnay vinegar
• 300g of white wine, reduced to 100g
• 750g of brown chicken stock, reduced to 500g
• 15g of whipping cream
• 100g of button mushrooms, sliced
• 10g of sage leaves
• salt to taste
• 2 apples, such as Granny Smith or Gala
• 150g of white wine vinegar
• 300g of water
• 50g of sugar
• 10g of salt
• 1 sprig of rosemary
• 1 garlic clove, crushed
• 100g of dried apricots
• 100g of prunes
• 250g of floury potatoes
• 60g of potato flour
• 18 tenderstem broccoli stems
• 1 handful of fresh parsley, finely chopped