Pork Belly & Bacon Hog Roast, Apple Sauce & Stuffing

Preheat the oven to 200°C/ 180°C (fan)/ gas 6 and boil half a kettle

Pat your pork belly dry with kitchen paper

Score the fatty side of the pork belly in a criss-cross pattern by drawing a sharp knife through the skin, deep enough to reach the meat below then season with a very generous pinch of salt and rub it deep into the criss-cross pattern

Heat a large, wide-based pan (preferably non-stick) over a high heat

Once very hot, add the pork belly, fat side down and cook for 3-4 min or until coloured and crispy, then flip and cook for 2 min on the other side

Line a baking tray (or two!) with tin foil

Once the pork is done, transfer to the tray[s] and put the tray[s] in the oven for 40-45 min or until cooked through (no pink meat!)

Whilst the pork is cooking, peel and finely chop your shallot[s]

Add a knob of butter to a bowl with 50ml [75ml] [100ml] boiled water

Once the butter has melted, add the chopped shallot, panko breadcrumbs and dried sage to the bowl

Season with a generous pinch of salt and pepper, give everything a good mix up and set aside to absorb – this is your stuffing mixture

Cut your potatoes (skins on) into thin chips

Add the chips to one side of a baking tray with a drizzle of vegetable oil and a pinch of salt and pepper and give everything a good mix up

Add spoonfuls of the stuffing mixture to the other side of the tray

Put the tray in the oven for 20-25 min or until everything is golden and crisp

Tip: Cooking for 3 or more? Use 2 trays!

Meanwhile, peel, core and roughly chop your apple[s], discarding the core[s] and qdd the chopped apple to a pot with a lid with 100ml [125ml] [150ml] cold water and 2 tsp [3 tsp] [4 tsp] sugar

Cook, covered, over a medium heat for 10-12 min or until the apple has softened, once cooked, add a knob of butter and mash until smooth – this is your apple sauce

Add your smoked streaky bacon to a separate baking paper-lined baking tray

Put the tray in the oven for 12-15 min or until golden and crispy

Whilst the apple sauce is cooking, top, tail, peel and grate your carrot[s]

Trim, then finely slice your spring onion[s]

Add the grated carrot and sliced spring onion to a bowl along with your white wine vinegar and give it all a good mix up – this is your carrot slaw

Slice your ciabatta[s] in half and put in the oven for 3-4 min or until warmed through

Once the pork belly is cooked through, remove from the oven and slice into rough, bite-sized pieces on a clean board