SLOW-COOKED PORK BELLY WITH ROASTED APPLE KETCHUP

SERVES 6

2kg pork belly, skin scored

2tbsp vegetable oil

Salt and freshly ground black pepper 1 white onion, sliced

Few sprigs each fresh rosemary and thyme 3 fresh or dried bay leaves

6 whole cloves

3 garlic cloves, whole and lightly cracked 6 apples, halved

250ml white wine

2tbsp demerara sugar

1tsp apple cider vinegar (optional)

If you have the time, leave the scored pork belly uncovered in a roasting pan in the fridge overnight to help dry out the skin, but don’t worry if you can’t. Take the meat out of the fridge at least 1 hour before cooking to bring it up to room temperature. Preheat the oven to 160C/gas 3. Drizzle the oil over the scored skin of the pork, then season generously with salt and black pepper.

Scatter the onion, herbs, cloves and garlic across the bottom of the pan. Group the apples, cut-sides down, in the middle of the pan, then pour in the wine and spoon over the sugar.

Add 125ml cold water, season well, and place the pork on the apples. Roast for 3 hours, then turn up the heat to 200C/gas 6 for about 15 minutes, until the skin has bubbled and formed a golden roof of crackling over the pork.

Transfer the pork to a warmed plate to rest for 15-20 minutes. Use a potato masher to mash the apples and other ingredients together in the pan; save a few apple halves for garnish, if liked.

Put the apple mixture in a sieve set over a large bowl and push it through with the back of a spoon, making a rich apple ketchup. Add more sugar, seasoning or the vinegar, if you like.

Place the pork belly on a serving board with the ketchup in a serving bowl alongside. Have a sharp carving knife and fork close by, ready to serve.