Pork Belly with Cabbage

• lemon juice
• 500g pork belly
• lardons
• chopped cabbage
• 50ml white wine
• 130ml double cream
• chopped parsley

Preheat oven to gas 7.
Rub some lemon juice and sea salt into the pork rind.
Roast for around 20 mins.
Reduce to gas 4 and continue to roast for another 50 mins.
Fry lardons until brown. Add cabbage and some butter and cook for 3-4 mins until cabbage begins to wilt.
Add wine and cream and bring to boil.
Reduce heat and simmer for 5 mins until reduced.
Carve the pork into thick slices and serve on top of the cabbage. Sprinkle with parsley. Serve with new potatoes.

You can replace the cabbage with leeks.