Pork belly with wild garlic croquettes, root veg purée and cider

Method

1. Preheat the oven to 160°C/fan 140°C/gas 3. Put the onions in a large baking tray with the garlic and thyme. Rub the pork skin with a little olive oil and sprinkle with sea salt. Put on top of the onions and pour the chicken stock into the tray.
2. Roast for 3 hours until the meat is tender and the skin is crisp. If the stock starts to dry out, keep topping it up to stop the onions burning. If the skin isn’t crisp after the cooking time, increase the heat to 220°C/fan200°C/gas 6 for 10-15 minutes more. Remove and rest for 15 minutes.
3. Meanwhile make the purée. Melt the butter in a heavy-based pan over a medium heat, add the onion and root veg, then cook, covered, until slightly soft. Add the milk and cream, bring to the boil, then simmer gently, uncovered, for 15-20 minutes until the veg are cooked. Remove from the heat, then whizz in batches in a blender until smooth. Season and set aside.
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4. For the croquettes, rinse the potato cubes in cold water, then put in a pan of salted cold water and bring to the boil. Simmer for
5. 15 minutes until tender. Drain and leave to dry for 5 minutes.
6. Put the potatoes in a pan on a medium heat. Add the butter, mash until smooth, then add the egg yolks and wild garlic (or see tip). Season well, Cool, then chill for 1 hour.
7. Shape with your hands into barrel-shaped croquettes. Dip into the egg, roll in breadcrumbs, then chill. Heat a good amount of oil (5-6cm deep) in a pan to 180°C (a cube of bread dropped in should brown in 30 seconds) and deep-fry the croquettes for 2-3 minutes until golden. If not serving right away, leave to cool, then reheat in a hot oven for 10 minutes.
8. For the sauce, heat the oil in a pan and gently cook the shallots and garlic, stirring, for 2 minutes until soft. Add the sugar and cook for 7-10 minutes until caramelised. Add the red wine and thyme and reduce by half, then add the stock and cider and reduce for 5-10 minutes. Stir in the cream and butter, then season and strain.
9. To serve, reheat the purée on the hob and spoon it onto the plates. Cut the pork into portions and place on top of the mash. Add a couple of croquettes, pour over the cider sauce and serve with steamed tenderstem broccoli, or whatever green veg you fancy.