An individual portion of slow roasted pork belly in maple syrup

An individual portion of slow roasted pork belly in maple syrup, being plated up as a starter. Cooked for hours in its roasting juices with white wine, bay leaves, garlic, celery and onion, I served this today with roasted kale and apple – a nice warm autumn combination as the season starts to cool.

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Private chef for hire in the North of England