The Wheeling Gourmet by Nicolas Steenhout

Mise En Place

1. Peel, wash and cut the carrot in "chunks".
2. Peel, wash and cut the onion in wedges.
3. Peel, wash and cut the kumara in chunks the same size as the carrot.
4. Score the skin & fat on top of the pork belly with a sharp knife.
   • Cut to the meat, but not past it.
   • Make diagonal marks, about 1cm (1/2") apart.

Preparation

1. Pre-heat your oven as hot as it will go.
2. Pour 60ml of apple cider vinegar on the pork skin. Rub it in gently.
3. Salt the pork skin. Rub the salt in gently.
4. Pour the oil in an oven-proof pan.
5. Place the pork in the pan, skin side up.
6. After 15 minutes, turn the oven's temperature down to 175°C (350°F).
7. Baste ( To coat a cooking piece of meat with its own juices/fat) [?] the pork using the cooking juice/fat.
8. Take the pork out of the pan, add the carrot, onion and kumara, place the pork on top of the veggies, and put back in the oven.
9. Cook for 1 hour to 1h15.
10. While it cooks, occasionaly baste the meat.
11. Reserve ( To set aside for later use.) [?] both the meat and vegetables in medium heat.

Finition

1. Deglaze ( Pour a liquid in a pan and rub the bottom of the pan with a spoon.) [?] the cooking pan with the remaining 90ml of apple cider vinegar.
2. Reduce ( Boil down the liquid) [?] by half.
3. Add the maple syrup and bring to a boil.
4. Add the cold butter to the simmering liquid.
5. Whisk the sauce constantly until the butter is incorporated into the sauce. The sauce should thicken slightly and take on a silky texture.
6. Cut the pork skin away from the meat. It should be nice and and crispy.
7. Slice the pork into 1cm (1/2") slices, plate with the vegetables, a bit of crackling, and a bit of sauce.