- 1.50 kg pork belly
- 1 peeled onion (sliced into four)
- 2 carrots cut lengthways
- 2 sticks celery
- 4 cloves garlic (crushed)
- 1 small bunch thyme
- sea salt & ground black pepper
- 200 ml water
- 1 tsp cinnamon
- 65 g sugar
- 1 tsp cloves
- 2 apricots (halved and stone removed)
- 2 eating apples (peeled, cored & diced)
- 1 shallot (diced)
- a little butter
- 100 ml calvados
- 75 ml cream
- 75 ml beef or chicken stock (a stock cube is fine)
For the poached apricots
- Bring the water, sugar, cinnamon and cloves to boil. Simmer briefly and add apricots.
- Remove the apricots.
For the apple & calvados sauce
- Sweat the apple and shallot in a little butter.
- Add the calvados and flame with a match to burn off the alcohol.
- Add the cream and stock and reduce to the desired thickness. Season.
Derry's tips: Make sure skin is dry and add plenty of sea salt for a crispy crackling. Use a lean pork belly, not too much fat. The longer you cook pork belly the tender it is. Remove all the sinews and fat from the pork. Make this dish with any stoned fruits!