- 1kg/2¼lb Freedom Food labelled belly of pork, skin scored
- Sea salt and freshly ground black pepper
- Vegetable oil
- 20 shallots, peeled
- 300ml/½pt chicken stock
- Pinch demerara sugar
- 1 small cabbage, quartered, cored and shredded
- 25g/1oz butter
- 2 apples, grated
- 100g/4oz room-temperature Gorgonzola, crumbled
Preheat the oven to 170˚C, 325°F, Gas 3. Season the meat side of the pork belly and place, skinside up, on a wire rack over a roasting tray. Brush with oil, sprinkle with sea salt and roast for 3 hours before removing and leaving to rest.
Finely slice 4 of the shallots, placing the rest in a pan with the stock and sugar. Simmer the whole shallots until soft and the cooking liquor has reduced, leaving a shiny glaze.
Meanwhile, boil the cabbage in salted water for a few minutes until tender, then drain. Melt the butter in a pan, add the sliced shallots and cook until softened. Add the apple then stir in the cabbage.
Season and add the Gorgonzola, mixing it through as it melts. Cut the crackling from the belly and snap into large bits. Serve with the sliced pork, cabbage and shallots.