Ingredients

• 2-3 tbsp sea salt
• 1 lemon
• juice only
• 1kg/2lb 4oz pork belly
• ready-rolled
• 2 tsp vegetable oil
• 150g/5½oz smoked bacon cubes (lardons)
• 300g/10½oz cabbage
• chopped
• 50g/2oz butter
• 75ml/2½fl oz white wine
• 200ml/7fl oz double cream
• salt and freshly ground black pepper
• gravy
• fresh parsley
• chopped

Directions

• Preheat the oven to 220C/425F/Gas 7.
• Rub the sea salt and lemon juice into the skin of the pork belly. Place into a baking tray and roast for 20 minutes.
• Reduce the oven temperature to 180C/360F/Gas 4 and continue to roast the pork for about one hour
• or until completely cooked through.
• Meanwhile
• heat the oil in a large pan. Add the bacon cubes and fry until crisp and golden-brown.
• Add the cabbage and butter and cook 3-4 minutes
• until the cabbage starts to wilt.
• Add the wine and the cream and bring to the boil. Reduce the heat and simmer for 5-6 minutes
• until the mixture has reduced to a thick sauce.
• To serve
• remove the pork from the oven and carve into thick slices.
• Place a large spoonful of the cabbage mixture onto each plate and top with slices of the pork. Drizzle with a little gravy and sprinkle with chopped parsley.