Pork cooked three ways with cauliflower purée, Swiss chard and Ravigôte sauce

To braise the pork cheeks, sweat of the carrots, onions and onions is a large saucepan on a medium heat until light golden. Add the flour and cook for a further minute before stirring in the tomato. Add the pork cheeks and stock, bring to a boil, reduce to a very gentle simmer and cook covered with a cartouche for 6-8 hours

Press the belly with the garlic, parsley and salt for 8 hours between two trays, with the weight on top to hold the shape during the pressing. Wash the belly to get rid of the salt mix

Place the pork belly in a deep oven dish, melt the duck fat and pour over the top. Confit the belly in a preheated oven set to 100⁰C/gas mark 1/4 for 7-8 hours. Remove and allow to cool slightly. Drain off the duck fat and while still warm shred the meat into a bowl and add the chopped parsley, sliced garlic and shallots

Shape the confit belly mix into golf balls before rolling in beaten egg then breadcrumbs. Deep fry at 180⁰C until golden

Pick the swiss chard leaves off of the stalks and cut the stalks into batons. Boil the leaves and stalks in salted water for 2-3 minutes

For the cauliflower, boil the cauliflower and cook in water until soft. When cooled, blitz in a food processor with the cheddar until smooth

Cut the carrots into batons and roast in an oven at 180⁰C until soft for around 10-12 minutes

For the ravigôte sauce, preheat a frying pan with 1 tablespoon of olive oil and add the chopped shallots. Cook until the shallots are golden

Add the chopped gherkins and capers, cook for 1 minute and add the vinegar. Take off the heat and add the remaining olive oil and the chopped herbs

Sear the pork fillet in a hot pan using a little vegetable oil and finish in a preheated oven at 180⁰C/Gas mark 4 for 4 minutes. Season and leave it to rest for 3-4 minutes

To serve, slice the pork fillet and arrange in the top corner of the plate. Place the fried pork belly on a bed of swiss chard, and the cheek in opposing corners. Finish with the carrots and cauliflower, the sauce ravigôte and a drizzle of the reduced pork braising liquor