Glazed pork belly with fennel parfait, confit celeriac, sunchoke chips and chanterelles.

This is a leaner cut of pork belly, trimmed and slow-cooked sous-vide without skin — the focus here is on a tender, melt-in-the-mouth texture rather than crispy crackling.
It’s glazed with a reduction of its own cooking juices and white wine for depth.
Served with a parfait of fennel and vermouth, confit celeriac, sautéed chanterelles, fresh peas, and crisp sunchoke chips.