- 450g/1lb pork belly
- 2 carrots, roughly chopped
- 1 onion, cut into quarters
- 4 garlic cloves
- 1 celery stick
- 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, finely sliced
- 2 tsp caster sugar
- 2 sprigs thyme
- 5 tbsp balsamic vinegar
- salt and freshly ground black pepper
- 4 banana shallots, finely chopped
- 200ml/7fl oz balsamic vinegar
- 250ml/9fl oz fresh chicken stock
- salt and freshly ground black pepper
- 8 scallops, sliced in half horizontally to form two discs
- 4 baby squid tubes, finely sliced into rings
- 1 tbsp vegetable oil
- salt and freshly ground black pepper
- For pork belly, place the pork belly into a large pan over a medium heat and cover with water. Bring to the boil, then drain off the water and return the pork belly to the pan.
- Cover with water again and add the carrot, onion, garlic, celery, thyme, salt and peppercorns. Bring to a boil, then reduce the heat and simmer for two hours.
- Carefully remove the pork from the pan and place onto a large plate. Place a large, clean tray on top, then place a couple of cans on top of the tray to apply weight. Transfer to the fridge and leave for one hour, or until cold and pressed flat.
- Remove the pork from the fridge, remove the tray and weights and place onto a chopping board. Cut the pork into 1.5cm/½ thick slices.
- Heat a frying pan and add the vegetable oil. Season the pork slices with salt and freshly ground black pepper and fry in the hot oil until crisp and golden all over.
- For the caramelised onions, heat a clean frying pan add the butter, onions, sugar and thyme. Fry over a gentle heat for 5-10 minutes, until the onions are just tender.
- Turn the heat up and fry the onions until just becoming golden-brown.
- Add the balsamic vinegar and reduce until very little liquid remains, then season with salt and freshly ground black pepper.
- For the balsamic sauce, heat a clean frying pan and add the butter and shallots. Fry the shallots for 3-4 minutes, or until softened, but not coloured.
- Add the balsamic vinegar and boil to reduce the volume by two thirds.
- Add the stock and reduce again by two thirds, until a thick sauce forms, then season with salt and freshly ground black pepper.
- For the scallops and squid, season the scallops and squid with salt and black pepper.
- Heat a frying pan and add the vegetable oil, scallops and squid. Fry the scallops and squid for 2-3 minutes, or until completely cooked through, turning the scallops over halfway through.
- To serve, place a few slices of pork belly in the centre of each plate and top with a spoonful of caramelised onions. Place three scallop pieces on top of each, then top with the squid. Spoon the shallot sauce around the plate and serve.