Slow roasted belly of Norfolk pork with caramelised apples and cider sauce – Serves 2

Ingredients

500 gram pork belly skinned
1 medium onion peeled and sliced
2 cloves of garlic crushed
1 leek washed and sliced
4 carrots washed and sliced
4 tomatoes chopped
50 gram parsley stalks
1/2 pint dry cider
Salt & pepper
Thyme leaves
15 gram butter
10 gram Demerara sugar
2 braeburn apples cut into wedges

Method

Place onion, garlic, leek, carrots, tomatoes, parsley and cider into a roasting tray rub the pork with salt, pepper and thyme - get into all crevices. Place pork on top of vegetable mix and cover with foil. Roast slowly at 80 – 90 deg C gas mark 1 for about 12 hours or until the pork is almost falling apart. Carefully remove from tray with spatula and allow to rest – cut in two. Strain the juice (clear liquid only) from the pan and reduce by half. In a clean pan gently fry off the sliced apples in the sugar and butter to caramelise. Place the roasted vegetables on a plate and place on top of vegetables and pour over reduced jus. Arrange the caramelised apples on top and serve with a dressed leaf salad.