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1
Preheat oven to 170C,.
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2
Place pork in a large ovenproof dish and add stock and bring to the boil over a high heat and then transfer to the oven and simmer, covered, for 2 1/2 hours or until tender.
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3
Remove pork and set aside.
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4
Strain stock, reserving 1 cup (250ml).
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5
Increase oven to 220C and using a small, sharp knife, score pork rind and generously sprinkle with salt and then place pork belly on a rack over a roasting pan and roast for 45 minutes or until the kin is crisp and then slice thickly.
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6
Meanwhile to make the sauce, melt the butter in a frying pan over a medium-high heat and add eschallot and cook, stirring for 3 minutes or until softened and then add garlic and thyme and cook, stirring for 1 minute.
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7
Add the ale and bring to the boil, then reduce heat to low and simmer for 5 minutes or until reduced by half.
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8
Add stock and mustard, then simmer, uncovered, for 10 minutes or until reduced by half.
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9
Strain sauce into a jug, discarding solids and set aside, covered to keep warm until needed.
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10
To make the cauliflower puree, heat butter in a small saucepan over a medium heat and cook onion and garlic, stirring, until softened and then add cauliflower and cream and then simmer for 3 minutes or until cream has reduced by half and mixture is thickened.
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11
Remove from heat and allow to cool slightly before blending until smooth and season with salt and pepper.
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12
Steam or boil carrot batons for 2 to 3 minutes or until just tender.
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13
Heat 2 tablespoons of the butter in a large frying pan over a high heat and cook cabbage with a pinch of salt, stirring, for 3 to 4 minutes or until tender and season with pepper.
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14
Season scallops with salt and pepper and heat a frying pan over a high heat and add remaining butter and the oil and when butter foams add scallops and cook for 30 seconds each side.
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15
Smear puree over serving plates and drizzle with sauce and top with pork and scallops and serve with carrots and cabbage.
