Ingredients

• 2kg/4lb 4oz boneless pork belly
• skin scored
• 1 onion
• cut into chunks
• 1 carrot
• cut into chunks
• 1 celery stick
• cut into four pieces
• 4 sprigs flatleaf parsley
• 2 sprigs thyme
• 3 star anise
• 1 cinnamon stick
• broken in half
• 110g/4oz butter
• 2 tbsp honey
• 110ml/4fl oz red wine
• 250ml/9fl oz beef stock
• salt and freshly ground black pepper
• 50g/2oz butter
• 4 slices smoked streaky bacon
• finely sliced
• 1 green cabbage
• preferably Hispie
• finely shredded
• 150g/5oz Brussels sprouts
• finely sliced
• 75ml/3fl oz water
• 2 tbsp chopped fresh chervil
• 25g/1oz butter
• 1 large Bramley apple
• peeled
• roughly chopped

Directions

• For the pork belly
• place the pork belly
• onion
• carrot
• celery
• parsley
• thyme
• star anise and cinnamon sticks into a large saucepan. Cover with cold water until the pork is just covered.
• Bring the mixture to the boil
• then reduce the heat and simmer for two hours.
• Remove the pork belly from the mixture and place between two heavy baking trays. Chill in the fridge for at least two hours.
• Preheat the oven to 225C/450F/Gas 8.
• Remove the pork from the fridge and cut into four squares.
• Heat an ovenproof frying pan until hot
• add half of the butter and the pork belly pieces
• skin-side down. Fry for 2-3 minutes.
• Carefully turn the pork belly pieces over and pour over the honey. Roast the pork belly in the oven for 10-12 minutes
• or until the pork skin is crisp.
• Meanwhile
• bring the red wine and beef stock to the boil in a saucepan and cook until the volume of the liquid has reduced by half. Whisk in the remaining butter and season with salt and freshly ground black pepper.
• Meanwhile for the sautéed cabbage and bacon
• heat the butter in a frying pan until foaming and fry the bacon until crisp and golden-brown. Add the cabbage and Brussels sprouts and stir-fry for a further minute. Add the water and cook for a further 4-5 minutes
• or until the cabbage is just tender.
• Stir in the chervil and season with salt and freshly ground black pepper.
• For the apple sauce
• heat the butter and Bramley apples in a lidded saucepan over a gentle heat. Cover and cook for 2-4 minutes
• or until the apples have collapsed and are soft and fluffy. Stir the mixture to form a smooth purée.
• To serve
• spoon the sautéed cabbage onto serving plates and top with a piece of pork belly.
• Spoon over the red wine sauce and serve the apple sauce alongside.