- rib-in pork belly 2.5kg
- sea salt flakes 1½ tbsp
- thyme 10 sprigs, leaves picked
- black peppercorns crushed to make ¼ tsp
- vegetable oil a drizzle
- onions 2, thickly sliced
- celery 2 sticks, halved horizontally
- chicken stock 300ml
- dry cider 330ml bottle
- wholegrain mustard 1 tbsp
Put the pork belly in the fridge overnight, leaving the skin exposed to dry. The next day, use a sharp knife to score the skin in 1cm intervals, being careful not to go through to the meat. Mix together 1 tbsp of the sea salt, the thyme leaves and black pepper, and rub thoroughly onto the meat but not the skin. Chill, uncovered, for 1 hour, then remove from the fridge for another hour to come back to room temperature.
Heat the oven to 230C/fan 210C/gas 8. Rub a drizzle of oil over the skin and season with the remaining sea salt, making sure to get it between the scored cuts.
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