Recipes: Individual roast pork belly with apple confit

Get the gastropub experience in the comfort of your own home with this classic British dish

• 1½ kg piece pork belly , scored
• 1 Spainish onion , thickly sliced
• 3 apples , quartered and cored
• 2 tsp fennel seeds
• 500ml white wine

  

  1. Heat the oven to 220C/fan 200C/gas 7. Cut the pork belly into 6 pieces, rub the skin of each piece with seasoning. Scatter the onion and apple in a shallow roasting tin and pour over 1 tbsp olive oil. Season. Lay the pork on top, sprinkle the skin with fennel seeds and put in the oven for 30 minutes to start off the crackling.
  2. Pour the wine around the pork and turn the oven down to 180C/fan 160C/gas 4. Cook for a further 40 minutes or until the pork is tender. The apple should have broken down by now and the wine reduced. Lift the pork out, if it hasn't crackled as much as you would like, put it under a hot grill to crisp up but don't let it burn. Rest for 10 minutes. If the apple and onion mixture is still quite liquid, put it into a saucepan and reduce it, add any juices that have run out of the pork as it rests. Taste and season. Serve the pork with the apple confit.

  Per serving

  731 kcalories, protein 48,8g, carbohydrate 13,8g, fat 50,9 g, saturated fat 19,7g, fibre 1,7g, salt 0,79 g