Servings: 4

For the pork For the pork
1kg/2lb 4oz pork belly 1kg/2lb 4oz pork belly
1.5 litres/2½ pints sunflower oil 1.5 litres/2½ pints sunflower oil
6 cardamom pods 6 cardamom pods
5 garlic cloves 5 garlic cloves
3 bay leaves 3 bay leaves
2 sprigs fresh thyme 2 sprigs fresh thyme
1 vanilla pod, split and de-seeded 1 vanilla pod, split and de-seeded
1 lemon, zest and juice 1 lemon, zest and juice
 
For the apple salad For the apple salad
200ml/7fl oz olive oil 200ml/7fl oz olive oil
50ml/2fl oz sherry vinegar 50ml/2fl oz sherry vinegar
1 apple peeled and diced 1 apple peeled and diced
100g/3½oz baby spinach 100g/3½oz baby spinach
100g/3½oz watercress, plus extra to garnish 100g/3½oz watercress, plus extra to garnish
100g/3½oz rocket 100g/3½oz rocket

Preheat the oven to 160C/140C Fan/Gas 3.
Place the pork belly in a deep roasting tray or casserole large enough to hold the volume of oil and the pork. Pour over the oil and add the rest of the ingredients. Cover with a lid or two layers of aluminium foil. Roast for 2 to 2½ hours, or until pork belly is tender.
Remove from oven and leave to cool for 30 minutes. Remove the pork carefully and wrap in cling film. Press it between 2 trays with a weight on top and put it in the fridge for 4 hours, or preferably overnight.
For the apple salad, in a saucepan gently heat the oil and vinegar then add the apple. When warmed through add all the greens and remove the pan from the heat. Be careful not to heat the greens too much as to wilt them down too far.
When you are ready to serve, preheat the oven to 160C/140C Fan/Gas 3.
Cut pork into portions and heat through in oven for 10 minutes. Remove from the oven and use a blowtorch to brown the fat on top of the pork.
Put onto the serving plate next to the apple and wilted greens. Dress with fresh watercress.