deliciouslyorkshire | Recipes | Belly of Old Spot Pork with Seared King Scallops, Dressed Baby Fennel and French Onion Puree

Named a Michelin ‘Rising Star’ for 2010, The Black Swan is owned by The Banks Family who have farmed at Oldstead for generations. Celebrating Yorkshire’s finest meat and seafood, this dish tastes as good as it looks!

Method

The day before, place the belly pork in a large oven-proof tray with a sprig of thyme, half a bulb of garlic (peeled), one onion and roughly chopped carrots and celery. Add chicken stock, bring to the boil on stove top, cover with foil and place in a medium oven for 4 hours.

Once cooked, place on a flat tray topped with another flat tray and place a heavy weight on top before leaving in a fridge overnight.

1. When chilled, remove skin. Cut into 4 portions and return to the fridge.
2. Slice the onions, crush garlic and chop the thyme. Cook together slowly in a heavy-based pan until golden brown and the liquid has evaporated. Blend until smooth and pass through a fine sieve.
3. Blanch the fennel in boiling water for 2 minutes then refresh in ice-cold water. Cut into small pieces and dress in rapeseed oil, lemon juice, salt and pepper.
4. Pick the garnishing herbs from their stalks and leave them in iced water.
5. Heat a non-stick frying pan with olive oil until smoking hot and place the belly pork in skin side down. Put in the oven for 8-10 minutes.
6. Gently warm the onion puree in one saucepan and the fennel and dressing in another.
7. Sear scallops in hot frying pan with foaming butter for 1½ minutes on each side.
8. Spoon the onion puree onto the plate, place the belly pork skin side up and garnish with warm fennel, scallops, chopped tomato and herbs – serve immediately.