Ingredients

• 1.8kg/3lb 15oz pork belly
• skin scored with a sharp knife
• 12 sage leaves
• 1 lemon
• zest only
• salt flakes and freshly ground black pepper
• 500g/1lb 2oz Bramley apples
• peeled
• cored
• chopped
• 30g/1oz butter
• 2 tbsp water
• 2 tbsp cider
• 30g/1oz soft dark brown sugar
• or to taste
• 300g/11oz King Edward potatoes
• peeled and cut into chunks
• 50g/2oz butter
• 110ml/4fl oz double cream
• salt and freshly ground black pepper

Directions

• For the slow-roasted pork belly
• preheat the oven to 200C/400F/Gas 6.
• Rub the sage leaves and lemon zest all over the pork. Season with sea salt flakes and freshly ground black pepper.
• Place the pork skin-side up on a wire rack that fits over an empty roasting tin
• and roast for one hour.
• Reduce the oven temperature to 180C/350F/Gas 4 and roast for a further two hours.
• For the cider and apple sauce
• heat the apples
• butter
• water and cider in a coveredl saucepan for 4-5 minutes
• or until the apples are soft enough to beat to a purée. Stir in soft dark brown sugar to taste. Keep warm.
• For the creamy mash
• cook the potatoes in a saucepan of boiling salted water for 10-15 minutes
• or until tender.
• Drain the potatoes
• then return to the pan and gently warm to remove any excess moisture. Remove from the heat and mash the potatoes with the butter and cream until smooth.
• Season
• to taste
• with salt and freshly ground black pepper. Set aside and keep warm.
• Slice the pork and serve with the mash and apple sauce.