Hi all,We obtained this great half Saddleback breed pig last week. Here the belly has been cured and confit really slowly until practically falling apart. Served with baby leeks and spring onions in a clam glaze, Palourde clams, fresh corn bread in rock and puree form. The sauces are a parsley and clam foam and a rich truffle sauce. The fat is shaved off and crisped up into a galette. The pork belly is lastly seasoned with a BBQ spiced Maldon sea salt.
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