Savoury Tarte Tatin with Pork Belly and Caramelised Onions

• 600 g Pork belly, skin removed
• 700 g Yellow onion
• 60 g Unsalted butter
• 35 g Brown sugar
• 1 tsp Black peppercorns
• 6 sprigs Fresh thyme
• 120 ml Dry White Wine
• 1 tbsp Apple cider vinegar
• 320 g Puff pastry, all-butter preferred

1. Heat the oven to 200°C (390°F). Cut the pork belly into thick slices, then lightly crush the peppercorns.
2. Set a cast-iron frying pan over medium heat and add the pork belly in a single layer. Cook for 8 to 10 minutes, turning, until well browned and much of the fat has rendered; transfer to a plate.
3. Pour off all but about 2 tablespoons of fat from the pan, then add the butter. Slice the onions, add them to the pan with the brown sugar and crushed peppercorns, and cook over medium-low heat for 25 to 30 minutes, stirring often, until deep golden and jammy.
4. Add the thyme sprigs, then pour in the wine and vinegar. Simmer for 6 to 8 minutes until the liquid reduces to a glossy syrup that coats the onions.
5. Nestle the pork belly into the onions, arranging it evenly across the pan. Roll the puff pastry to a round slightly larger than the pan, then lay it over the filling and tuck the edges down inside the pan.
6. Bake for 30 to 35 minutes until the pastry is puffed and deep golden. Rest for 10 minutes so the caramel settles slightly, then carefully invert on to a serving plate and lift off the pan; remove the thyme sprigs before serving.

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