• 4servings
  • 1200minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, C, D, E, P
MineralsCopper, Fluorine, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 kg pork belly , on the bone

  2. 1 fruit tea bag

  3. 1 handful sultanas

  4. 1 red cabbage

  5. 150 ml balsamic vinegar

  6. 200 g treacle or molasses

  7. 1 cardamom pod

  8. 1 star anise

  9. 1/2 cinnamon stick

  10. 1 tbsp sunflower oil

  11. 1 kg red skinned potatoes

  12. 2 garlic cloves

  13. 2 tsp wholegrain mustard

  14. 200 g butter

  15. 100 ml cream

  16. 75 g unsalted butter

  17. 75 g sugar

  18. 3 pink lady apples

  19. water and lemon juice

  20. 1 vanilla pod

  21. armagnac , optional

Instructions Jump to Ingredients ↑

  1. For the pork: rub un-scored skin with oil, a tablespoon of coarse sea salt and some black pepper. Sit on roasting rack and place into hottest oven 240C/220C fan/gas 9 for 45 mins.

  2. Leaving the pork skin side up, turn it 180 degrees as the front of the oven is cooler than at the back. Turn temperature down 50 degrees and cook for another 45 mins. Continue to do this until the temp is as low as 100 degrees and then leave to slow cook overnight for 12 hours (about 18 hours in the oven altogether).

  3. When it’s cooked, take out the rib cage by twisting the individual bones and pulling out and then slice the meat to into 4 equal wedges to portion it up.

  4. Add oil to a hot pan, put belly portions skin side down, add a little salt and wait for skin to puff up. Put in oven at 220C/200C fan/gas 7 for 15-18 mins to crisp skin further.

  5. For the cabbage: place the sultanas and fruit tea bag in a bowl and pour over some boiling water - leave to rehydrate sultanas until plump and then set aside.

  6. Finely slice cabbage with a mandolin and place in mixing bowl. Add balsamic vinegar and molasses or treacle and toss together.

  7. Put star anise, split cardomon pod and cinnamon in oil in pan, to cook a little.

  8. Put cabbage in pan with 100-200ml water, allow to come up to the boil, add the spices and cook for 45 minutes to 1 hour. Remove whole spices and season. Stir through the sultanas.

  9. For the mash: peel and chop potatoes and add to pan of cold water. Add garlic cloves and bring to the boil and cook for 30 minutes. Drain and leave to cool.

  10. . Add whole grain mustard and mash together. Melt butter and add cream, and stir this into the mashed potatoes. Season with salt and freshly ground black pepper 11. For the apple jam: add butter and sugar to a heavy bottomed pan and allow to caramelise.

  11. . Peel and chop apples – place in lemon water to prevent oxidation.

  12. . When the caramel is ready, drain apples thoroughly and add to pan.

  13. . Scrape seeds from vanilla pod and add to pan. Add a teaspoon or armagnac (optional). Take the pan off heat and allow apples to dissolve, stir if necessary.


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