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Twice Cooked Pork Belly

This is an absolutely scrummy receipt adapted from BPEX. Very easy as it can be left to itself slowly cooking in the oven.

Serves 4 180C Gas 4-5 Cooking time 2-3 hrs

700gm Swannington belly pork boned and deeply scored
150ml Cider
150ml Cider vinegar
1tsp Chinese 5 spice
2 star anise
2 Cox apples cored & quartered
1 tbsp Norfolk Honey
1 tsp cornflour

Line a shallow roasting pan with 2 large pieces of foil. Add the cider, seasoning and spices.
Place the belly onto the foil and tuck the foil around the joint so the liquid is around the joint but the top is dry and exposed. Rub the skin with salt and brush with oil.
Open roast for 1 hr, then draw back the foil, insert the apple pieces, top up the cider if too much has evaporated, cover and return for another hour plus.
When cooked open the foil, drizzle the rund with honey and place under the grill for about 5 minutes to finish off the crackling.
Remove to a warmed plate with the apple pieces, rest.
Skim off the fat, add the cornflour and make up the juices to a sauce.
To serve cut the pork into 4 chunks, and serve with steamed vegetables and creamy mashed potatoes.