Slow roasted belly of pork

1. preheat the oven to 220•c

2. de-bone the pork belly using a sharp knife and place the bones in a large roasting tray along with the carrot, onion and garlic and season with sea salt and pepper.

3. using a Stanley knife score through the skin on the pork belly every 1cm or so then roll and tie the belly using butchers string.

4. for perfect crackling dab the skin dry with kitchen paper and rub in a good amount of sea salt.

5. place the rolled belly on top of the bones etc in the roasting tray and pour in half the water.

6. place in the preheated oven, after 10mins reduce temp to 160•c and roast for 2 1/2 - 3hrs, topping up the tray with the remaining water in the last hour.

7. after 3hrs remove the pork from the tray and put somewhere warm to rest while you make the gravy.

8. pour everything in the tray through a sieve into a saucepan, skim off the fat and bring to a rapid boil for 5mins to reduce.

9. slice the pork belly and serve with dauphinois potatoes, purple sprouting broccoli and the gravy :)