Roast belly of pork is a classic and timeless British dish. Martin has added apples and curly kale for sweetness and colour.
With a sharp craft knife score the skin of the belly pork in even diagonal lines about 10cms apart. Place a sheet of baking parchment in the bottom of a deep roasting tray.
Scatter in the peppercorns and bay. Lay the pork in scored skin side up. Pour around the water and cider. Cover with a tight fitting lid (if using foil place a sheet of baking parchment between the foil and the pork). Bring up to heat on the stove then transfer to a pre set oven (150oc) for about 3 - 4 hrs. Or until the pork is tender. Remove the lid/foil. Pour off most of the cooking juices into a clean pan (leave a little of the juices in the roasting dish), skim the fat from the top and reserve.
Set oven to v.hot (180oc+) scatter salt over the pork skin. Put pork back in oven a cook till the skin has darkened to a rich golden brown. Remove from oven and rest in a warm place. (if the skin has not crisped after the resting time it can be cut away from the meat and flashed through the hot oven to crispen).
Boil the cooking juices and reduce by 1/3rd. Finish with a knob of butter whisked in, adjust the seasoning with a little lemon juice salt and pepper, strain into a clean pan and keep warm.
Par-boil peeled and evenly cut potatoes, drain well. Shake in pan to ruffle the edges then roast in oven with a whole head of garlic cut half, the pork fat that has been skimmed and a little dripping, when done sprinkle with salt. Blanch curly kale in lightly salted water then drain and heat through in a pan with some melted butter, salt pepper and a grind of nutmeg.
Core some granny smith apples and cut into 1/2" inch slices, fry these in a little oil and butter to colour (about 2 mins each side) then finsh in oven for about 10 mins. (same oven as spuds). Slice pork and serve on plate with skin, kale, pots and apples.
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