- 4 onions medium, peeled and sliced into half-rings
- 4 apples, peeled, cored and sliced into quarters
- Sage leaves a handful
- 2 x 330 ml Dry cider bottles, plus extra
- 1 free-range pork belly on the bone, skin on sea salt
Preheat the oven to 250°C. Place the onion and apple in a deep roasting pan and scatter over the sage. Toss, then pour in the cider.
Place the pork belly on a board, skin-side up, and dry well with kitchen paper. Using a very sharp knife, deeply score the skin-andfat layer in a diagonal pattern, taking care not to cut into the meat.
Rub the skin generously with sea salt, ensuring you get the salt into the score marks. Place the pork on top of the onion and apple mixture, then roast for 30 minutes, or until the skin starts to crackle.
Turn the heat down to 150°C and roast for a further 2 to 3 hours, basting now and then and topping up with cider, if necessary, to prevent the apples and onions from burning.
Remove from the oven when the belly is cooked through and falling off the bone but still deliciously succulent, with a wonderful crackling on top. Serve immediately.