Crispy Pork Belly served with Crunchy Red Cabbage and Creamy Mustard Mash is the ultimate Winter warmer. Top tip for the perfect crackling- salting the skin overnight to dry it out, and giving it a final blast of heat while the meat rests so it can puff up and crisp. Enjoy!

Serves: 6

Ready in: 3 hours 30 minutes, plus over night seasoning

Ingredients

PORK

Boneless pork belly 1.75kg, skin scored heavily

sea salt 2 tbsp

RED CABBAGE

1 red cabbage, sliced

25g butter

1 onion, chopped

1 tsp fennel seeds

dried chilli flakes, 1 tsp

2 bramley apples, peeled and diced

2 tbsp red wine vinegar

3 tbsp soft light brown

MUSTARD MASH

1.5kg King Edward potatoes, peeled and quartered

50g butter

2 tbsp Dijon mustard

100ml milk

4 tbsp double cream

Method

Rub 1 tbsp of salt all over the pork. Put the pork on a metal rack over a dish and place uncovered in the bottom of the fridge overnight.

Take the pork from the fridge and put the whole dish in the sink. Pour a kettle of boiling water over the skin and leave to cool and drain.

Heat the oven to 150C/fan 130C/gas 2. Lift the pork on its rack and put over a roasting tin. Pat the skin dry with kitchen paper and sprinkle with more sea salt. Roast for 3 hours.

To make the cabbage, heat the butter in a non-stick lidded pan. Cook the onion for 5 minutes then add the cabbage and cook for a further 5 minutes. Add the remaining ingredients, season and stir well, then add a splash of water and cook for 45 minutes over a medium heat, stirring occasionally, until the cabbage is tender and glossy.

Boil the potatoes in salted water until tender, drain well. Mash the potato in the pan and season. Beat in the butter, mustard, milk and cream over a gentle heat.

After 3 hours take the pork from the oven and turn it up to 200C/fan 180C/gas 6. Use a sharp knife to separate the skin from the pork then trim any excess fat. Cover the pork with foil and rest. Put the skin on a baking tray and return to the oven for 20-25 minutes or until the crackling is puffed and crisp. Cut the pork into large squares and serve with the cabbage, crackling and mash.