For the power plum sauce
1 large sharp eating apple or cooking apple, peeled, cored and chopped
350g plums, pitted
10 sage leaves, finely chopped
225g dried apricots
185g caster sugar, plus extra if needed
150ml white wine vinegar
1 red chilli, deseeded and chopped Preheat the oven to 220°C/fan 200°C/gas 7. Pat the pork belly dry with paper towels and score the skin. Season the pork, rubbing the salt into the skin. Make a paste of the sage and garlic in a pestle and mortar, then rub it over the pork. Roast the pork for 30 minutes, then lower the heat to 180°C/fan 160°C/gas 4 and continue to cook for a further 1½ hours.
Meanwhile, make the sauce. Cook the apple with 6 tbsp of water for about 10 minutes until soft, then add the other ingredients. Simmer until thick (this takes at least 45 minutes). Taste and add more sugar, if necessary.
Smear about 2 tbsp of the sauce over the surface of the pork and continue roasting for a further 30 minutes until the skin is crisp and the meat very tender.
Serve the pork belly with the remaining sauce (cold or reheated, if you like), potatoes and green vegetables.
Recipes taken from Herbs by Judith Hann (£20, Nourish Books).