Crisp Pork Belly, Smoked Mackerel, Baby beetroot and Wild Horseradish

Method

• Preheat oven to 130°C.
• For the Pork Belly:
• Rub the pork bellies all over with the sea salt and place in a dish with the bay leaves, garlic and thyme.
• Cover it and leave to marinate for 24 hours.
• Take the pork bellies from the dish, rinse off the salt and pat them dry.
• Keep the herbs and garlic in a dish for later.
• Melt the goose fat in a roasting tin until it bubbles, and add the pork bellies and herbs and garlic (reserved from before) until it bubbles.
• Cover with a layer of baking parchment and cook in the oven for three hours.
• When cooked, remove from the oven and remove the pork bellies from the fat.
• Once cool, place between two sheets of baking parchment in a baking dish big enough to hold the pork. Transfer to the fridge and let the pork solidify in the fat overnight.
• To serve, cut the now solid pork belly into finger-size portions. Grill under a medium heat until both sides are crisp and golden.
• For the Mackerel:
• Slice the mackerel into angled, finger-size pieces.
• Warm a tablespoon of butter in a saucepan and add the mackerel for a minute or two to warm it through.
• For the Beetroot:
• Place the beetroot in a pot, cover with cold water and add the bay leaves.
• Bring to the boil and cook for 30 minutes until tender.
• Allow the beetroot to cool in the liquid and, when ready to serve, melt some butter in a saucepan on a medium heat and warm the cooked beetroot through.
• For the Horseradish Cream:
• Mix together the crème fraiche, grated horseradish and lemon juice in a bowl and season to taste with salt and freshly ground black pepper.
• Set aside in the fridge to chill until you are ready to serve.
• To Serve:
• Place some of the horseradish cream onto each of your plates.
• Place two of the pork belly pieces on top and two pieces of the smoked mackerel.
• Finish with a few of the sliced baby beetroot at either side and serve immediately.