Slow-braised Blythburgh pork belly

Serves 2

2 x 250g pork belly

100g beef dripping

2 sprigs thyme

2 cloves garlic, peeled

½ white onion, peeled and chopped

3 red onions, peeled and chopped

90g butter

¼ cabbage, finely chopped 150g brown sugar, plus 1 tbsp 1 tbsp salt

100ml apple juice 100ml orange juice 20g cinnamon

1 apple, peeled, cored and chopped into large chunks 100ml water

3 potatoes, sliced

1 tbsp chives, chopped salt and pepper greens and gravy, to serve

Preheat the oven to 130°C/gas mark ¾. On a large oven tray lined with tin foil, add the pork, dripping, thyme, garlic, white onion and 2 red onions, and cook for 8 hrs on the bottom shelf. In the meantime, to make the red onion marmalade, melt 75g of the butter in a deep saucepan over a medium heat. Finely chop the remaining red onion and add it to the saucepan along with the cabbage, 150g of brown sugar and the salt, and reduce to a simmer for approximately 40 mins, stirring regularly, until softened and most of the juice has evaporated. Stir in the apple juice, orange juice and cinnamon, and continue to cook for approximately 35 mins until the cabbage and onion have caramelised, and the sauce has a syrupy consistency. Remove from the heat and allow to cool, then spoon the mixture into a sterilised, sealed jar and set aside.

To make the apple puree, transfer the apple chunks to a large pan and add the water and 1 tbsp of sugar. Simmer for approximately 15 mins until softened and the apple is starting to break apart. Puree the apple, using a hand-held blender, until smooth or use a potato masher for a thicker sauce. Store in the fridge until needed.

Approximately 20 mins before the pork belly is due to be taken out of the oven, boil the potatoes in a large pan for approximately 5 mins, then remove to a colander to drain. In a non-stick pan, melt the remaining 15g of butter over a medium heat and add the potatoes. After 1 min, add salt and pepper to taste and cook for a further 9 mins, stirring regularly. Once golden brown, add the chives and stir through.

Remove the pork from the oven and discard the vegetables or put aside to use in stock. Reheat the puree until hot and spoon onto two plates, followed by the potatoes and marmalade. Place each pork belly on top and serve with gravy and greens, such as kale, cabbage or leeks.