• 2tsp tsp coarsely ground black peppercorns
  • 1tbsp tbsp each  fresh chopped rosemary, thyme and sage
  • 1tbsp tbsp sea salt, plus extra for sprinkling
  • 3 large garlic cloves, crushed
  • 2tbsp olive oil
  • 2.5kg Dry Aged Middle White Pork belly
  • 2 large onions, sliced
  • 1tbsp plain flour
  • 150ml dry cider
  • 150ml good chicken stock

Roasted Butter Apples

  • 50gm butter
  • 8 small eating apples
  • 4tbsp caster sugar
  • 1/4tsp freshly grated nutmeg
  • 1/4tsp ground cinnamon


  • In a small bowl, mix crushed peppercorns, herbs, garlic, salt and oil together to make a paste, rub into the meaty side of the Pork, allow to stand uncovered for 1 hour  
  • Pre Heat oven, spread onions over the base of a large roasting tin, using a roasting rack (if you have one) put the pork into the oven skin side up. Rub the skin with oil and sprinkle with sea salt. Pour water into the tin to cover the onions around 1cm. Cook for 10 minutes then lower the oven and roast for a further 2 1/2 hours, add a little more water as needed to prevent the onions from burning.
  • For the apples melt the butter in a frying pan, add the apples and fry on a high heat until nice and golden. Add the 4 tbsp sugar and the spices, season and toss. Tip into the roasting tin and roast for 15 mins
  • Remove the pork from the oven, lower the temperature, set the onions aside. Pop the pork back into the oven in a clean roasting tin for 15 – 20 minutes until the skin is crisp.
  • Once cooked remove the pork from the oven and allow to rest on a board for 10 minutes.
  • For the Cider gravy, spoon the excess of oil from the onion tin and discard. Put the onion tin on the hob over a high heat. Stir in the flour, then cider, then the stock, simmer until reduced, strain and keep warm.
  • Carvethe slow roasted pork, meat side down into slices, Serve with the apples andgravy, works well with lemony carrots and roasted potatoes