A succulent Slow Roasted Belly Pork which is certainly worth waiting for.
2 kg (4½ lb) belly of pork, skin deeply scored
2 tsp Chinese five spice powder
Salt and freshly ground black pepper
50 ml (2 fl oz) olive oil
2 large Bramley apples, peeled and chopped
Juice of ½ a lemon
600 ml (1 pint) light stock
1. Place the pork in the meat tin, fat side up. If the skin is at all wet, dry thoroughly using kitchen paper. Sprinkle the spice powder over the skin, and again generously with salt and pepper. Drizzle over the oil. Toss the apple in the lemon juice and arrange around the meat.
2. Hang the meat tin on the fourth set of runners and roast in the main oven at 160°C (325°F), GAS MARK 3, for 3-3¼ hours.
3. Remove to a warm platter to rest. Add the stock to the roasting tin and de-glaze the cooking juices and cooked apple to make a rustic sauce.
4. Slice the cooked pork; make sure everyone has a piece of crisp crackling. Serve with lots of creamed potatoes and a crisp green vegetable or stir-fry.