Pork belly with roast peaches, chard and mustard vinaigrette
Grilled Pork Belly with Peach Salsa

Pork belly with roast peaches, chard and mustard vinaigrette

Pork belly with roast peaches, chard and mustard vinaigrette

1.5kg British free-range pork belly on the bone, skin scored (ask your butcher to do this)
Sea salt flakes
1 carrot, halved lengthways
4 garlic cloves, bruised with the flat blade of a knife
1 onion, peeled and quartered
2 leek, halved lengthways
1 tsp fennel seeds, lightly bruised in a pestle and mortar
4 fresh thyme sprig
1 fresh tarragon sprig
300ml cider, plus extra to top up
4 peaches, stoned and quartered
500g rainbow chard
For the mustard vinaigrette

1 tbsp wholegrain mustard
3 tbsp cider vinegar
1 tbsp apple balsamic vinegar (or good quality balsamic)
½ tbsp runny honey
3 tbsp extra-virgin rapeseed oil
The night before cooking, put the pork on a lipped plate or tray at the bottom of the fridge, well away from foods that will be eaten raw. Cover with a clean tea towel, then chill until ready to cook.
Heat the oven to 220°C/200°C fan/gas 7. Remove the pork from the fridge 30 minutes before cooking to bring its temperature up. Put the meat in a snug-fitting, heavy-based roasting tin, skin-side up. Pat the skin dry, then rub a good pinch of sea salt flakes into it. Transfer to the oven to roast for 45 minutes until the skin begins to crackle.
Remove the pork from the oven and turn the temperature down to 170°C/150°C fan/gas 3½. Transfer the pork to a board. Put the carrot, garlic, onion, leek, fennel seeds, thyme, tarragon and cider in the bottom of the tin to form a trivet or platform and sit the pork on top. Return to the oven for 3 hours, checking every hour or so and adding a little extra cider so the vegetables don’t burn and everything doesn’t dry out. After 3 hours wiggle one of the bones. If it feels loose enough to come away easily from the flesh, remove the pork from the oven. If not, cook for a further 20-30 minutes.
Once tender, remove the pork from the oven and add the halved peaches to the tin, carefully coating them in the cooking juices. Turn the oven up to 200°C/180°C fan/gas 6 and return the tin to the oven for 20-25 minutes more or until the pork skin is crisp and the peaches are soft and yielding. Remove from the oven and set aside to rest for 20 minutes.
Meanwhile, whisk together the mustard, vinegars, honey and oil for the vinaigrette and season to taste.
Bring a large pan of salted water to the boil. Add the chard and blanch for a few minutes until just tender. Drain, then toss with some of the vinaigrette to dress the leaves.
Lift the pork out of the tin and put skin-side down on a chopping board. Gently pull out the bones, then cut into inch-wide slices.
Put the pork, vegetables and peaches on a platter, then spoon over any juices. Serve with the chard and extra dressing on the side.

delicious. tips
Complete step 1 the night before. Leftovers will keep in the fridge for 1-2 days.

A fruity, ripe white is best. Choose from a peachy viognier or premium South African chenin blanc.

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