Ingredients (serves 2)

• 2 small slices of pork belly, unrolled
• 1 heaped tsp ground allspice
• 2 heaped tsp ground cinnamon
• 5-8 ground juniper berries
• lots of salt
• 1 apple (preferably a cooking apple but most things will work)
• 1 level tablespoon of sugar
• 6-8 finely chopped rosemary leaves
• Roughly 1/2 tablespoon honey

 Method

1. Preheat oven to 170C (Gas mark 4-5) 
2. Using a sharp knife, score the pork skins diagonally in a criss-cross pattern. Try to score about half way through the fat, not all the way to the meat.
3. Combine the allspice, juniper and  cinnamon. Rub the pork belly pieces all over with the spice mix.
4. Sprinkle salt generously over the pork skin and rub this in.
5. Roast until the pork skin is brown and crispy.
6. While the pork is roasting, peel the appes and cut into chunks.
7. Melt some butter in a pan on a low heat and add the sugar. Mix until well combined and allow the sugar to melt.
8. Add the apples and rosemary and allow to caramelise gently.
9. Cover the apples with a little water and allow to simmer until the mixture is dry again.
10. Break up the apples with a wooden spatula and stir in the remaining cinnamon. Add honey to taste.
11. Serve the pork belly withthe apple compote, some braised red cabbage and mustard mashed potatoes.