Execution :

BELLY OF PORK, execution:

The first thing to do is cook the pork belly. Place the belly in a roasting tray and half cover with water. Place a sheet of grease proof paper directly onto the top of the belly and then place tin foil over the top of the roasting tray and fold down the edges to seal the pork in. Now repeat this so there are two sheets of tin foil over the belly.
Place the belly in an oven at 120 degrees centigrade and cook for 8 hours.
Carefully remove the belly from the cooking liquid and allow to cool slightly on a tray fat side up. When the belly is cool enough to handle the fun starts!
Essentially you need to deconstruct the belly and reconstruct it without all the bone, fat, skin, sinew etc. What you need to remember when you are rebuilding the belly is that it needs to be half the size of the original otherwise the finished product will be too thin. When you first remove the skin from the belly, reserve the soft underbelly fat that you should use to interlayer between each layer of pork belly meat. This will keep the belly moist inside when you reheat it to serve.
Every time you complete a layer of pork then make a layer of sliced black pudding. There should be approximately three layers of each at the end.
When you have finished layering the pork together it needs to be wrapped tightly in cling film and allowed to set in a fridge. Allow a minimum of six hours for this.
To make the Leeks Vinaigrette;
In a saucepan over a medium heat add approx 20ml olive oil and the washed leeks. Soften the leeks in the pan until they are just cooked with a little crunch to them. Remove from the pan and allow to cool in a bowl. When cool add the remaining extra virgin olive oil and lemon juice. Season with Halen Mon Sea Salt & Freshly ground black pepper to taste.

When set, remove from cling film and cut into equal portions. Pass each portion through flour, egg and breadcrumbs and shallow fry in rape seed oil. Colour each of the four sides of each portion of belly over a medium flame until golden brown (alternatively you could colour the belly pork portions in a deep fat fryer, if available, set at 180oC) Now place on a tray and put into a medium heat oven to heat completely through. This should take about 5mins.
When hot cut each belly portion in half lengthways and place on a serving plate. Sprinkle capers on each belly and season with Halen Mon Anglesey Sea Salt and freshly ground black pepper. Garnish with the plate with a spoonful of apple & mustard sauce and some of the leeks vinaigrette.