Belly of Old Spot Pork with Seared King Scallops, Dressed Baby Fennel and French Onion Puree

The day before, place the belly pork in a large oven-proof tray with a sprig of thyme, half a bulb of garlic (peeled), one onion and roughly chopped carrots and celery. Add chicken stock, bring to the boil on stove top, cover with foil and place in a medium oven for 4 hours. Once cooked, place on a flat tray topped with another flat tray and place a heavy weight on top before leaving in a fridge overnight. # When chilled, remove skin. Cut into 4 portions and return to the fridge. # Slice the onions, crush garlic and chop the thyme. Cook together slowly in a heavy-based pan until golden brown and the liquid has evaporated. Blend until smooth and pass through a fine sieve. # Blanch the fennel in boiling water for 2 minutes then refresh in ice-cold water. Cut into small pieces and dress in rapeseed oil, lemon juice, salt and pepper. # Pick the garnishing herbs from their stalks and leave them in iced water. # Heat a non-stick frying pan with olive oil until smoking hot and place the belly pork in skin side down. Put in the oven for 8-10 minutes. # Gently warm the onion puree in one saucepan and the fennel and dressing in another. # Sear scallops in hot frying pan with foaming butter for 11/2 minutes on each side. # Spoon the onion puree onto the plate, place the belly pork skin side up and garnish with warm fennel, scallops, chopped tomato and herbs serve immediately.