Ingredients

• 1kg pork belly (boneless)
• 750ml Cowdray apple juice
• 1 tsp Maldon Sea salt
• 1 tsp black peppercorns
• 1 stick of cinnamon
• 500g chicken stock
• 1 onion (quartered)
• 1 leek (roughly chopped)
• 2 bay leaves

Method

1. Preheat the oven to 150°C
2. Place all the ingredients into a large cooking pot suitable for both hob and oven.
3. On a medium heat bring up to the boil, then cover with a lid or foil and put the dish in the oven for 3 ½ -4 hours or until the pork is extremely tender.
4. When cooked remove from the oven and leave to cool for 1 hour.
5. Once cooled remove from the stock onto a tray and refrigerate overnight, then strain the remaining stock and refrigerate.
6. The next day, reheat the oven to 180°C.
7. Cut the pork belly into four pieces and place skin side down in an ovenproof heavy-bottomed frying pan
8. On a medium heat fry off the pork for 5 minutes then cover with foil and transfer to the oven for 25-30 minutes or until the skin is nice and crispy (the skin will go very dark before becoming crispy so don’t worry) .
9. Whilst the pork is cooking reduce the stock down by half.
10. Serve with mash and some greens and pour over the jus.