1 pork belly, skinned and boned
3kg pork fat
2 tbsp fennel seeds, toasted and chopped
3 tbsp garlic and shallot confit
Zest of 2 lemons
1/3 bunch rosemary, picked and chopped

For the Fritter:

200g black pudding
5 sprigs of thyme
50g plain flour
1 egg
Panko breadcrumbs, or normal dried breadcrumbs are fine

Salt and pepper

For the pork belly:

1. Lightly season the pork belly on what would be the inside once rolled.
2. Rub the confit on the pork before sprinkling the toasted fennel seeds, lemon and rosemary liberally across the pork.
3. Tie tightly with butcher’s string, place in a deep roasting tray and cover with pork fat, baking parchment and tin foil.
4. Confit for approximately 3 hours on 150°C until tender.
5. Once cooked, remove from the fat and allow to cool for an hour or so.
6. Cut away the string and wrap tightly in cling film for a perfect barrel shape.
7. Chill in the fridge to firm up before portioning.
8. Once firm, slice a portion 2.5cm thick and bake in an oven for 12 minutes at 180°C.

For the fritter:

1. Mix the black pudding and thyme in food processor.
2. Roll the mix into 4x 50g balls and chill in the fridge.
3. Roll the balls in seasoned flour, egg and breadcrumbs, then repeat the egg and breadcrumb stages once more to give the balls a lovely breadcrumb shell.
4. Cook in the oven with the pork belly for 9 minutes.

Place a swipe of cauliflower purée on the base of the plate, and serve with mash, pork scratching, cider jus (see basics recipe) and seasonal vegetables.