Crispy pork squares with Marmite crème fraiche dip and apple sauce - Serves 4

Ingredients

450g Pork Belly (skin left on)

Goose or pork fat

Plain flour

Beaten eggs

Dried Bread crumbs

Salt and pepper

Mixed salad leaves

Lemon wedges

Lime wedges

Olive oil for dressing

Marmite crème fraiche

100g crème fraiche

50g mayonnaise

1 dessertspoon Marmite – (adding to taste, if preferred)

Squeeze of lime juice

Whisk together all of the above, seasoning with a pinch of salt.

Apple sauce

2-3 Bramley apples, peeled, cored and roughly chopped

1 tablespoon lemon juice

Method

Place the apples in a saucepan with 2 tablespoons water and the lemon juice and cook over a low heat for 10-15 minutes until softened.

The sauce can be left chunky or put into a blender and whisked to a smooth consistency. This sauce / puree can be multiplied to produce a large quantity.

A teaspoon or two of sugar can be added while cooking the apples, if a sweeter finish is preferred.

Pork method

Poach / confit the belly in goose or pork fat, totally submerged, until very soft and tender – about 2 hours 30 minutes to 3 hours @ 150ºC.

Once cool, remove from the fat and press and chill.

Remove and discard the skin from the pressed pork.

Cut the pork into 25g squares, seasoning with salt and pepper before rolling each lightly in flour, egg and bread crumbs.

Refrigerate.

The pork can now be microwaved for 30 seconds before being deep fried to a golden brown.

The nuggets can also be placed in the oven for a few minutes before serving, to guarantee they are hot and tender.

To serve

The salad leaves can be scattered over the pork nuggets or in a neat small pile, drizzling with the olive oil. Present 1 lemon and 1 lime wedge on each starter plate.

Serve the Marmite crème fraiche dip and apple sauce apart.