Method

Pork Belly

Place the pork belly skin side down and score the meat with a sharp knife – don’t cut all the way through!

Season generously with coarse salt and pepper and rub the garlic, sage and zest into the scored meat.

Roll up tightly lengthways to make a long roll of pork belly. Tie with butcher’s twine at 3 cm intervals. Ask your butcher for butcher’s elastic twine bands – they make life so much easier.

Wrap tightly in cling film and allow to rest in the fridge overnight.

When ready to cook, preheat the oven to 160 °C.

Place the onion, carrot and celery into a roasting tray. Remove the cling film and place the pork belly roll on an oven rack over the tray.

Roast for 3 hours, then turn the heat up to 220 °C.

Rub the apples with olive oil and add to the baking tray together with a few sage leaves. Roast for a further 30 minutes or until the skin of the pork is super crispy and the apples are tender.

Allow to rest for 20 minutes before slicing.

Place the tray with the veggies onto the stove top, add the cider and stock and simmer gently for 20 minutes. Remove the veggies with a slotted spoon and discard.

Make a paste with the cornflour and the cold water. Add some cooking liquid and then whisk this into the sauce until thickened. Season to taste.

Serve the tender meat and crackling with the roasted apples, seasonal veggies and cider gravy.

TIP: Try with braised cabbage, onion and pancetta.