PORK BELLY WITH BRAISED BEETROOT AND CABBAGE

SERVES 6-8 CHILLING: OVERNIGHT PREPARATION: 30 MIN COOKING: 3 HOURS

PORK BELLY

1,8kg pork belly, skin on

10ml (2t) ground allspice

125ml (½c) apple cider vinegar 30g butter

8 bay leaves, crushed

1 clove garlic, crushed salt and pepper

8 baby onions

12 baby carrots

8 baby potatoes

100g baby spinach

BRAISED BEET AND CABBAGE

30g butter

1 onion, sliced

3 beetroot, grated

2 apples, peeled and sliced 1 red cabbage, finely sliced 100g raisins

200ml sherry vinegar salt and pepper

1 Pork belly The night before, score the pork fat, without cutting into the meat.

2 Put the pork in a bowl and pour a kettle of boiling water over it

(this will create crisp crackling). Dry the pork well. Mix the allspice and vinegar and rub it over the meat, ensuring the vinegar gets into the skin. Cover the pork and chill overnight in the fridge.

3 Preheat the oven to 200°C. Remove the pork from the fridge and spread the butter, crushed bay leaves and garlic over it. Season the meat with salt and pepper. Put it on a wire rack that fits on a roasting pan. Roast for 1 hour and then reduce the heat to 180°C.

4 Put the onions, carrots and baby potatoes in the roasting pan and add a little water. Roast for 1 hour. Add the baby spinach to the pan for the last 5 minutes of the cooking time. Remove from the oven.

5 Braised beet and cabbage Melt the butter in a pan on medium heat and fry the onion and grated beetroot for 5 minutes. Add the apples and cabbage. When they’re soft, add the raisins and vinegar. Cook for 1 hour or until the liquid has evaporated. Season with salt and pepper.

6 Cut the meat in portions and serve with the roasted vegetables and braised beet and cabbage.

The most impor tant thing in the world to me is family and love. Food tastes bet ter when shared with people you love