Step 1

In a large baking tray, pour the Cornwells Apple Cider Vinegar with the water and add the salt and pepper, peppercorns, star anis, brown sugar and a touch of cinnamon. The star anis really adds an additional kick of flavour and sets the pork bell off nicely. Mix the mixture thoroughly.

Step 2

Add the pork belly into the braising liquor, making sure that it’s fully submerged in the broth. Cover the mixture with grease proof paper and foil, before placing in the oven at 80 degrees for 14 hours.

Step 3

Poor Man’s Parmesan is an old Italian recipe that was used by families who couldn’t afford expensive aged cheeses like parmesan cheese. To make it, heat the olive oil in a pan and fry anchovies until they dissolve. Add the parsley, fresh bread crumbs and half the garlic (sliced), frying until the bread darkens.

Step 4

Using a cast iron flat pan, heat olive oil until smoking. Add the broccolini and cook until it starts singing. Add sliced onions, the rest of the sliced garlic and salt to bring out all of the moisture. De-glaze with red wine and, when dry, dress with a little bit of olive oil.

Step 5

Take the pork belly from the oven and remove from the cooking liquid. Slice into pieces roughly the width of your finger and place on a bed of the smoked broccolini, drizzling some of the cooking juice over. Sprinkle with poor man’s parmesan to give that extra crunch.