Name: Pork Belly with Apple Windows
Yield: Serves 8–10
Ingredients: 6 cloves; 1½ cups sugar; 1 cup water; 2 tsp flaked salt per pork slab; 2 tbsp vegetable oil; 2 kg pork belly, scored by your butcher (you could do this yourself with a Stanley knife or a sharp Opinel, but you need to be pretty committed); 1 tbsp fennel seeds; 3 garlic cloves, sliced; salt and white pepper to taste; 2 large fennel bulbs with stalks and fronds, roughly sliced; 3 small Granny Smith apples

Preparation info

Serves
8–10

Difficulty
Medium

Appears in

Set a Table

By Karen Dudley

Published 2018

About

I have an abiding fascination for cathedrals and ecclesiastical objects – candlesticks, altar rails, prayer stools and frescoes. I’m also drawn to hagiography (biographies of saints) even though I did not grow up remotely Catholic. So, for me, stained glass windows are right up there with any of my other favourite objects of colour and light. This is how (and I know it’s a push!) these translucent stewed apples came to be named. They are used to dress a truly heavenly pork belly.