Pork belly with red wine reduction

• • Pork belly ½
  • Orange 1, sliced
  • Apple juice 1 pint
  • Rosemary
  • Chilli flakes a pinch
  • Fennel seeds a pinch
  • Sea salt a pinch
  • Cracked black pepper a pinch
  • Brown sugar a handful
  • Vegetable oil

For the red wine reduction

• • Red wine 1 bottle
  • Bunch of celery ½, diced
  • Large carrots 2, diced
  • Leek ½, diced
  • Large onion ½, diced
  • Chicken stock 1 litre

For the savoy cabbage crushed potato

• Diced pancetta 100g
• Diced leek ½
• Shredded savoy cabbage ½
• Cooked new potatoes 500g
• Whole grain mustard 1 tsp
• Double cream 1 cup
• Salt and pepper

1. For the pork belly: preheat the oven to 175˚c/gas 4. Place the sliced orange into a deep tray and layer with the rosemary. Lay the pork belly in the tray with the skin facing down.
2. Sprinkle salt, pepper, chilli, fennel and sugar over the flesh side of the meat and leave for 10 minutes for the seasoning to infuse.
3. Turn the pork over and massage vegetable oil into the skin, then pour the apple juice into the tray. Cook the pork for 3 hours.
4. Once cooked, leave the pork on the side to cool then place in the fridge with a heavy tray on top of it to set for at least 4 hours, or overnight.
5. For the red wine reduction: add the onion, celery, carrot and leek into a pan and fry until golden. Add the wine and reduce to a syrup, then add the chicken stock and reduce for 10 minutes. Pass the reduction through a sieve.
6. Meanwhile, cut into the pork into portions and place in an oven preheated to 250˚c/gas 9 for 10 minutes.
7. For the savoy cabbage crushed potato: pan fry the pancetta until crispy. Add the leek, cabbage, mustard, salt and pepper. Crush the potato into the pan, add the cream and stir until hot.
8. Serve the pork with a mound of potatoes and the sauce drizzled over.