Method to cure the Pork Belly Steak

1. Blend the dry cure ingredients together
2. Rub on to pork, cover with film & marinate overnight in the fridge
3. The next day rinse away the marinade & pat dry

Method for the beans

1. While the pork is marinading, soak the beans overnight
2. The next day, drain and rinse
3. Put in a large pan and cover with fresh water & bring to the boil, skim off the scum that rises to the top, then turn down the heat and simmer until just tender, for approx. 1 hour.
4. Meanwhile, to make the sauce, gently fry the garlic over low heat with a little fat or oil then add the celery & carrots and cook until soft & sweet for 10-15 minutes.
5. Add the tomatoes, treacle and ketchup and mix together well then simmer until rich sauce consistency for 10-15 minutes
6. Add 200 ml water & puree until smooth.
7. Mix the corn flour to a paste with a little water, then whisk into the simmering sauce
8. Season to taste then add the beans and simmer gently for a further 10 minutes
9. Keep warm ready to serve or chill for up to 3 days

Method to cook the Pork Belly Steak

1. Once the pork has been marinaded overnight, preheat a griddle or heavy based frying pan until it sizzles when you add a drop of oil
2. Massage with a little light olive or rapeseed oil, creating a very thin layer over the meat then cook 3-4 minutes each side over high heat turning the steaks only once until charred then reduce heat to medium to continue cooking
3. The pork should be firm to touch with a little spring back when pressed with your thumb (core temperature of 65 °C) then leave to rest for a few minutes

Serve with the home style baked beans.