• piece of pork belly

For the rub:

• 2 tbsps light brown muscovado sugar
• 1 tbsp garlic granules
• 1 tbsp onion granules
• a little black pepper

• enough rock/sea salt to cover your meat
• cider vinegar

• mash potato
• spring onions, finely chopped
• handful of spinach
• 1 red apple, sliced
• 2-3 tbsps honey
• cream

1. Find a nice flat piece of pork belly that will cook evenly.
2. Make your rub.
3. Rub over the belly of the belly porn and put on a tray or plate. Pat the skin dry and leave it exposed in the fridge, skin side up overnight to dry out the skin as best as possible.
4. Make a protective foil tray by surrounding the meat in foil, just exposing the skin. Score and brush with cider vinegar.
5. Cover well in rock or sea salt.
6. Cook in the oven at 180 for an hour.
7. Remove the salt, brush one more time with the vinegar.
8. Put the oven up to its highest setting – 250 is great and pop back in for 30 mins.
9. Make that that the crackling is crisp and leave to rest over slicing.
10. Serve with a champ mash – mash with spinach and spring onions.

For the sauce:

1. Melt a level tbsp of butter in a pan and fry some sliced red apple on a high heat for a minute, and then drizzle with honey. While the heat is high, add a bottle of cider and allow to bubble away. Simmer and reduce slightly.
2. Add the cream and heat through until it is thick enough to coat the back of a spoon.
3. Serve and enjoy.

Recipe Colleen Ramsey (Colleen Ramsey: Bywyd a Bwyd).

Instagram: @colleen_ramsey

Twitter: @_C_Ramsey