Pan-fried Pork Belly with Scallop and Squid, Caramelised Onions and a Balsamic Sauce

Ingredients

Contains: milk, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 450g/1lb pork belly
• 2 carrots
• 1 onion
• 4 garlic
• 1 celery
• 1 small bunch thyme
• 1 tsp coarse sea salt
• ½ tsp black peppercorns
• 1 tbsp vegetable oil
• salt and freshly ground black pepper
• 40g/1½oz butter
• 2 onions
• 2 tsp caster sugar
• 2 sprigs thyme
• 5 tbsp balsamic vinegar
• salt and freshly ground black pepper
• 4 banana shallots
• 200ml/7fl oz balsamic vinegar
• 250ml/9fl oz fresh chicken stock
• salt and freshly ground black pepper
• 8 scallops
• 4 baby squid
• 1 tbsp vegetable oil
• salt and freshly ground black pepper

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Pat the pork belly dry, rub it with the coarse sea salt and season with salt and freshly ground black pepper. Heat 1 tablespoon vegetable oil in a heavy pan and sear the pork skin-side down for 5 minutes until browned.

2. Put the pork in a pot with the chopped carrots, celery, onion, garlic, thyme bunch and peppercorns, then cover with water. Bring to a simmer and cook gently for 25 minutes until tender and the pork reaches 145°F (63°C), then remove and drain.

3. While the pork cooks, melt 20g (3/4 tbsp) of the butter in a pan over low heat. Add the sliced 2 onions, caster sugar, thyme sprigs and a pinch of salt and pepper, and cook gently for 10 minutes, stirring.

4. Add the 5 tbsp balsamic vinegar to the onions and cook for 5 more minutes, stirring, until the onions are soft, sticky and deep golden. Keep warm.

5. Peel and thinly slice the banana shallots. Melt the remaining butter in a clean pan, soften the shallots for 5 minutes, then add the 200ml balsamic vinegar and simmer for 5 minutes.

6. Add the chicken stock and simmer for 5 to 8 minutes until the sauce is reduced and syrupy. Season with salt and freshly ground black pepper and keep warm.

7. Cut the drained pork into thick portions and crisp them in a hot pan for 3 minutes per side. Pat the scallops and baby squid dry and season. Sear the scallops in the remaining 1 tablespoon oil for 1 to 1½ minutes per side until golden. Cook the squid for 1 to 2 minutes until opaque and flaky (145°F / 63°C). Serve everything together with the onions and sauce.