Miguel Tenreiro of The Luttrell Arms Hotel shares his recipe for slow roasted pork belly in Cheddar Valley cider

Serves 12-15

For the cure:

Pork belly 5kg, boned
Sea salt 600g
Demerara sugar 600g
Garlic 2 bulbs, crushed
Peppercorns 20
Thyme 2 sprigs
Olive oil 100ml
Lemon juice 100ml
Onion 1, sliced
Carrots 3, chopped
Garlic 1 bulb
Cheddar Valley cider 1 pint
Chicken stock 1 pint

  1. Score the skin (or ask your butcher) of the belly pork.
  2. Mix all of the ingredients for the cure and spread on to the flesh side of the pork belly. Cover and leave in the fridge for 24 hours.
  3. After 24 hours, wash off all of the salt and sugar cure with cold water and dry thoroughly so that the skin will crisp up in the oven.
  4. Place all of the carrots, onion, garlic, cider and stock into a deep baking tray.
  5. Lay the pork skin side up on the vegetables and put into the oven at 120°c for 5–6 hours until the meat is soft, the fat rendered down and the skin crispy.