Whereas our chop recipe is all about celebrating pork exactly as it is, here the key is not just treating the belly well, but adding to it with other strong, distinctive flavours: pork belly needs to have the flavour eked out of it, and responds well to other ingredients on the plate. Here, the tartness of the chicory and apple along with the salty punch of anchovy give it all the support it needs.
Extracted from The Quality Chop House: Modern Recipes and Stories from a London Classic by Wiliam Lander, Daniel Morgenthau & Shaun Searley (Quadrille, £27) Photography: Andrew Montgomery
Pork Belly
Chicory Tarts
To Serve
Lyonnaise Onions
Bagna Cauda (makes 550g, enough for 4 as a dip)
Brown Butter Jus (makes 400ml)
Beef Sauce (makes 1l)
For the Lyonnaise Onions
For the Bagna Cauda
For the Brown Butter Jus
For the Beef Sauce
For the Pork Belly, Tart, and To Serve
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