Slow-roasted pork belly with plum glaze, smashed potatoes and an apple and rocket slaw

Pork Belly with Plum Glaze

1. For the best crackling, place the pork belly skin side up on a wire rack over a tray, and scatter with about 2 tbsp sea salt flakes. Place in the fridge to dry out overnight.
2. Preheat the oven to 160 degrees C. Remove excess salt and rub the oil and remaining salt into the skin.
3. Turn the pork skin side down and place in a baking dish in the oven. Roast for 2½ to 3hrs or until pork is tender and fat is meltingly soft.
4. Meanwhile for the glaze, place plum jam, rose and chicken stock in a small saucepan over high heat. Continue to stir until the jam dissolves and mixture begins to boil.
5. Turn down to low-medium heat and simmer for 10-15mins or until the glaze is reduced and slightly thickened. Set aside to cool.
6. Turn the oven up to 200 degrees C and turn the pork over so that it is skin side up.Roast for a further 20-25mins until the skin is crackled and golden.

Smashed Potatoes

1. Preheat oven to 180 degrees C.
2. Wash the potatoes and place in a large saucepan of cold salted water over high heat.
3. Bring to the boil, then simmer for 8-12mins or until potatoes are just cooked through. Drain and place in a baking tray, large enough to fit them all in one layer. Using a potato masher or fork, squish each potato just a little until they’re all a bit squashed together.
4. Drizzle over olive oil and sprinkle salt and chopped rosemary, then give the tray a bit of a shake to cover most of the potatoes
5. Roast for 30 - 40mins, or until golden and crispy on top.

Apple and Rocket Slaw

1. Cut apples into quarters and discard cores.
2. Finely slice each quarter length ways and place in a large bowl.
3. Finely slice cabbage and red onion and add to bowl with rocket leaves.
4. Roughly chop parsley and add to bowl.
5. In a clean jar, combine all remaining ingredients and shake until combined.
6. Drizzle enough on the slaw just to coat everything, then gently toss.