Method

1. Preheat the oven to 180C/gas 4.

2. For the marinade: combine all the ingredients in a large saucepan and bring to the boil. Boil until the liquid is reduced by half, then remove from the heat and allow to cool.

3. Heat a large baking dish on the stove until hot and brown the pork belly all over for about 3 minutes.

4. Pour the marinade over the pork belly, rubbing it well into the meat, then pour in enough veal and chicken stock to cover. Slowly bake the pork belly for about 2 hours until very tender.

5. When cooked, remove the pork from the cooking liquid, divide it into serving portions and keep warm.

6. Strain the cooking liquid into a saucepan and cook until it is reduced to a glaze consistency.

7. For the silky mash: put the potatoes into a pan of salted water and bring to the boil. Reduce the heat and simmer for 20-30 minutes until they are tender when pierced with a small knife. Drain well.

8. Wearing rubber gloves to protect your hands, quickly peel the skins off the potatoes while they are still hot, using a small knife. Mash the potatoes, using a potato ricer if you have one, then push them through a fine sieve to get a really smooth result.

9. Warm the milk and cream in another saucepan. Put the potatoes back into their pan over a medium-low heat. Add the butter and stir in until melted. (The mash will become quite greasy at this stage but don’t worry.) Stir in the hot milk and cream until the mash comes together. Season well with salt and pepper to taste and take the pan off the heat.

10. For a silky smooth result, push the mash through a fine sieve once again.

11. Serve the marinated pork belly with the creamy mash and sautéed pak choi. Spoon over a little of the reduced glaze.