1.5kg pork belly, skin and bones left on
50g of sea salt
3 medium onions, peeled and roughy diced
2 carrots, peeled and roughly diced
4 celery sticks, washed and roughly diced
1 fennel bulb, roughly sliced
2 bulbs of garlic, peeled and roughly crushed
5 sprigs of fresh thyme
10 white peppercorns
2 bay leaves
2 star anise
chicken stock, to cover
6 Bramley apples, large
70g of butter, diced
2 tbsp of light brown sugar
salt
50ml of water
Purple sprouting broccoli:
700g of purple sprouting broccoli
salt
25g of butter
Sauce:
3 shallots, peeled, root removed and thinly sliced
250g of button mushrooms, washed and thinly sliced
1 tbsp of tomato paste
3/4 bottle of red wine, medium
25g of four
25g of butter, softened
vegetable oil