Slowly braised belly of pork with apple soup, garlic purée and Port jus

Ingredients

Store Cupboard

Dairy

  • 60g of butter
  • 4 tbsp of double cream

Cooking Sauces

  • 100ml of white chicken stock

Oils & Vinegars

  • 1 tbsp of balsamic vinegar
  • 1 tbsp of rapeseed oil