Braised pork belly with cabbage and bacon

Pre-heat the oven to 140 C / Gas 2.

Heat a heavy based casserole dish with a glug of olive oil.

Add the onions and cook until sweated down and beginning to colour, 10 minutes. Add the potatoes, turn the heat down to medium/low, stir well for 5 minutes. Add the garlic and cabbage and cook for another couple of minutes. Add 1/2 the stock, season, stir and turn off the heat.

Meanwhile, heat a frying pan with a small amount of oil and pan fry the bacon until crisp. Add to the casserole.

In the same pan, sear the belly pork and colour a little. Gently add to the casserole. In the frying pan add the wine and bring to the boil. Stir well with a wooden spoon to deglaze, add the remaining stock, bring to the boil and then pour the liquid into the casserole.

Cover with a tight fitting lid and place in the oven for 60 to 90 minutes. Remove from the oven, check liquid has not all evaporated, add a little more stock if necessary. Place back in the oven for a further 30 minutes.

Remove from the oven and add the mushrooms, mix in gently. Return back to the oven for a further 30-45 minutes, occasionally checking the liquid.

Remove from the oven 10 minutes before serving. Serve with crusty bread.