Seared Scallops with Crisp Pork Belly – Muscovado Dressing

Confit of Pork Belly

• 30 g (1 oz) coarse sea salt
• 1 sprig thyme

To make the confit of pork belly, bash the salt, thyme, garlic and peppercorns in a mortar and pestle. Rub all over the pork belly, place in a tray and leave in the refrigerator overnight. The following day rinse the pork belly in water until it no longer tastes of salt, then drain and pat dry. Place in a tray with the pork or duck fat, ensuring that the pork is completely cove