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Roast British Free Range Pork Belly with Bramley Apples and Roast Root Vegetables


  1. Prep - Take the pork belly and rub a generous amount of rock salt into the flesh and skin and then leave for 24 hours. Then thoroughly wash and place in a large deep roasting tray. Adda pint of water to the tray and cover with baking parchment then a sheet of tin foil on top and seal the edges. Cook in a preheated oven at 100oC for 10 hours .
  2. Then remove the pork from the oven drain off the excess liquid and set side but leave the pork in the tray. Prick the pork skin with a sharp knife and then put in a hot oven 185oC for 30-40 mins until the skin is crispy.
  3. Remove from the oven and set aside for 30 mins. Meanwhile place all the roughly cut vegetables in a roasting tray in the oven until golden brown.
  4. To serve - Place the pork belly under a hot gril aftera few minutes the skin should start to bubble up like crispy pop corn. Finish the roast vegetables with a spoonful of honey and the travise leaves, pleace back in the oven for two minutes until the leaves begin to wilt.Witha largesharp knife cut the pork into rustic pieces and mix with the roasted vegetables. Place neatly on a serving dish and drizzle a little of the cooking juice over , sprinkle with rock salt and serve.