Slow roasted pork belly with apple tzatziki and greek salad

1. Pre heat an oven to 120°c

2. Rub the salt all over the pork belly making sure to rub some into the cracks created by scoring process

3. In a jug or bowl whisk together the Greek extra virgin olive oil, oregano and lemon juice

4. Pour over pork belly skin once again making sure to get some in the cracks

5. Place the pork belly in a roasting tray skin side down and place in the oven for 2 ½ hours

6. After this turn the pork so it is skin side up and baste the pork belly with those juices so that no flavour is lost

7. Turn up the temperature to 170°c and roast for a further 30 minutes to get the skin extra crispy

8. Take out of the oven and place the pork belly on a chopping board and let the meat rest for 15 minutes

9. While these proscess are going on you can be getting on with the accompaniments

10. For the Apple Tzatziki coarsely grate the apples and squeeze out the excess juice

11. Place the grated apple in a bowl and add the yoghurt and mix well

12. Next add a pinch of sea salt, garlic, mint and lemon juice and mix together well

13. Store in the fridge until serving

14. For the Greek salad roughly chop the tomatoes and cucumber and place in a salad bowl

15. Add the rocket to the bowl and pit the olives by squeezing them to release the stone this also release the natural salt so you can afford to use less salt later

16. In a jug whisk together olive oil, red wine vinegar and lemon juice with a pinch of sea salt

17. Store in the fridge until serving

18. Take the pork belly to the table after it’s resting process with the Greek salad and apple tzatziki and carve into individual portions