Name: Pork belly with squid 'krassado' and squid ink mash
Total time: 2 h
Ingredients: 500g of pork belly; 300g of rock salt; 1 tsp ground cinnamon; 1 tsp cloves, crushed; 10 garlic cloves, chopped; 1/2 bunch of fresh thyme; 1 tsp black peppercorns, crushed; 500g of duck fat; 500g of squid, cleaned; 2 tbsp of tomato purée, George uses Datterini tomato paste; 500ml of red wine; 300ml of white wine vinegar; 500g of white chicken stock; 1 cinnamon stick; 3 cloves; 1/2 tsp coriander seeds; 1 bay leaf; 200g of banana shallot, finely chopped; 3 garlic cloves, finely chopped; 3 plum tomatoes, peeled, seeds removed and finely chopped (or you can use tinned plum tomatoes for ease, if preferred); 4 sprigs of lemon thyme; sea salt; fennel fronds, or coriander leaves, to garnish; pickled caper leaves, to garnish; 1 squid ink sachet; 250g of mashed potatoes; 150g of semi-skimmed milk; 20g of unsalted butter; sea salt; ground white pepper

Pork belly with squid 'krassado' and squid ink mash

by George Farrugia

Ingredients

Fresh Meat

500g of pork belly
500g of duck fat

Spices & Dried Herbs

1 tsp ground cinnamon
1 tsp cloves, crushed
1 cinnamon stick
3 cloves

Fruit & Vegetables

10 garlic cloves, chopped
200g of banana shallot, finely chopped
3 garlic cloves, finely chopped
3 plum tomatoes, peeled, seeds removed and finely chopped (or you can use tinned plum tomatoes for ease, if preferred)
fennel fronds, or coriander leaves, to garnish
250g of mashed potatoes

Salad & Fresh Herbs

1/2 bunch of fresh thyme
1/2 tsp coriander seeds
1 bay leaf
4 sprigs of lemon thyme

Fish & Shellfish

500g of squid, cleaned
1 squid ink sachet

Beverages

500ml of red wine

Oils & Vinegars

300ml of white wine vinegar

Cooking Sauces

500g of white chicken stock

Speciality Ingredients

pickled caper leaves, to garnish
3g of Sosa ProEspuma, Hot (optional)

Dairy

150g of semi-skimmed milk
20g of unsalted butter