We know why pork belly has become so trendy – because it’s SO cheap, full of flavour and crowned with a generous layer of crackling. We’ve cut the meat into four before cooking to make dishing up a doddle. It comes with a ready-made gravy, veg and apple sauce too.

SERVES 6 – PREP 20 MINS – COOK 1 HOUR 10 MINS

1.4kg pork belly, fat scored several times with a sharp knife and cut into 4

2 red onions, thickly sliced

1 butternut squash, peeled, seeds removed and cut into chunks

3tbsp olive oil

small bunch sage leaves

3 Cox’s apples, quartered and cored

500ml cider

 

 

 

1 Preheat oven to 220C, Gas 7. Rub skin liberally with sea salt.

2 Spread out onion and squash in a large roasting tin and drizzle over the olive oil. Lay the pork on top and cook for 30 mins to start crisping the crackling.

3 Reduce oven to 180C, gas 4. Arrange the apples around the pork and pour the cider over the vegetables. Cook for 40 more mins until the pork is tender and the apples are soft.

Tip: If the pork hasn’t crackled as much as you’d like, pop it under the grill to crisp up.

Per serving: 921 cals, 60g fat (20g saturated), 23g carbs

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Looking for more roast inspiration? Why not try our roast rack of lamb?

If you love pork you should try our easy slow cooked pork belly.