1.2kg pork belly, skin on, boneless, left uncovered, skin side up in fridge for 24 hours
2 cup white wine
6 tbsp olive oil
Flake sea salt
500g baby potatoes
1 bunch cavolo nero, roughly chopped
1 onion, sliced
2 clove garlic, sliced
1 cup chicken stock
6 tbsp extra virgin olive oil
2 tbsp sherry vinegar
2 tbsp chopped anchovy
2 tbsp cornichon, finely chopped
1 tbsp brined capers, roughly chopped
1 zest 1 orange, juice of ½ orange
2 tbsp rosemary, chopped
Preheat an oven to 210C.
Remove the pork belly form the fridge, rub the skin and flesh with 2 tsp of olive oil and season the flesh side with salt and pepper and the skin with 2 tbsp flake sea salt.
Place into a lined baking tray, skin side up and pour the wine and 1 cup of water or stock around the outside. Place into the oven for 45 minutes then reduce the temp to 170C and cook for 1. 5 hours longer, topping up the water around the outside so it doesn’t burn, then let it rest.
While the pork is cooking, place the potatoes into a pot, cover with cold water, a generous pinch of salt and simmer for 25 minutes until just tender. Drain then toss in 2 tbsp of olive oil, a little salt and pepper and place onto a baking tray and into the oven to roast for 45 minutes with the pork.
For the cavolo nero, place 3 tbsp olive oil into a deep frying-pan, add the onion, garlic, cavolo nero and a pinch of salt. Place this over a medium/high heat, cover and cook for 5 minutes while stirring, add the stock and braise for 15-20 minutes until the cavolo nero has become quite tender. Keep warm.
Combine all the dressing ingredients together and season to taste.
To serve reheat the pork and potatoes if needed, slice the pork and serve with the potatoes, cavolo nero and the dressing spooned over.