This dish is a version of surf and turf which turned out extremely delicious and nicely balanced; it has fatty, juicy meat with a very crisp skin, smokiness from the fish, acid from the white currant, ozoney salinity from the caviar and earthiness from the potato. The herbs bring some freshness and zing. To get the perfect glass-like crispy skin I use a method adapted from Peking duck. Ingredients: (Serves 2) 500g pork belly with skin Caviar – as much as you can afford. This is baeri caviar which is very good but won’t require you to remortgage your house. Ratte potatoes – handful Smoked fish – this is smoked trout but mackerel would also work very well Mint – bunch Pea shoots – bunch Cream- dash White currants – punnet Olive oil Lemon balm oil (optional) See previous posts about how to make herb oils Equiptment : Sous vide / Blender/ Sieve Method: 1.  Prepare the pork belly. Having experimented quite a lot to get the perfect combination of crispy skin and juicy flesh with …