Apple Cider and Leek Braised Pork Belly

Preheat the oven to 220°C.

Score the skin with a very sharp knife. Pat the pork dry with paper towels and sprinkle the flesh side with salt and pepper. Rub the skin with a little oil then season with salt only.

Place the onions, leeks, garlic and thyme sprigs in the base of a large roasting dish then pour over the cider and stock. Season.

Place the pork, skin side up, on top of the vegetables. Roast for 30 minutes until the skin is bubbled and golden, turning the tray for even cooking and watching that it doesn’t catch and burn.

Reduce the oven temperature to 150°C.

Remove the pork to a plate then move all the vegetables to the side of the dish. Put the pork back into the centre of the dish so it is sitting in the liquid but not right up to the crackled skin. Push the vegetables back around the pork.

Bake for a further 1½ hours or until very tender when pierced with a skewer.

If the skin needs more crisping, place the pork on an ovenproof tray and turn the oven to grill. Cook for a couple of minutes but watch it like a hawk as it can quickly catch and burn.

To serve: Slice the pork against the grain. Place the leeks and onions onto a large platter and top with the pork. Spoon over some of the pan juices and serve with the roasted apples if desired.

Apples: Place the apples on a lined baking tray and roast until tender when pierced with a skewer and starting to collapse. The skins will look smooth when in the oven but will shrivel up as they cool.