Ingredients - Serves 4

For the pork and sauce

50ml olive oil
1 boned and rolled pork belly
2 onions, peeled and diced into 1cm cubes
2 carrots, peeled and diced into 1cm cubes
2 star anise
2 tsp five-spice powder
2 tsp honey
2 tsp balsamic vinegar
200g ginger root
200ml veal stock
750ml chicken stock
250ml Welsh cider
2 tsp butter
2 tsp double cream

To garnish

4 tbsp extra-virgin olive oil
12 spinach leaves
3 chanterelle mushrooms, sliced and sautéed
3 baby onions, roasted
6 baby leeks, cut into batons
2 apples, peeled, cored and sliced into rings
50g butter
2 tbsp light brown sugar

Method

1. First, make the pot roast pork and sauce. Heat the olive oil in a flameproof casserole and seal pork belly on all sides. Remove from pan and reserve. Add a little more oil and onions and carrots in the same pan as the pork. Place the pork belly on top of the vegetables, cover the casserole with aluminium foil and braise in a preheated 180°C for 3½-4 hours.

2. Remove from oven, take out the pork belly and reserve it. Add the star anise, five spice powder and grated ginger to the pan and cook for 5 minutes. Add the honey and balsamic vinegar and cook for another minute. Add the chicken stock, veal stock and Welsh cider and bring to the boil. Cook out gently for 20 minutes. Strain through a muslin cloth and pour the liquid into a saucepan. Add the butter and double cream and heat through but do not boil.

3. To finish the dish, return the pork to the oven to reheat. To make the garnish, heat the oil and sauté the spinach until wilted. Drain and transfer to the centre of each of 4 serving dishes. Replace the spinach with the onions, mushrooms and baby leeks and cook until soft, about 10 minutes. Surround the spinach on each plate with the onions, mushrooms, and baby leeks in alternate clumps.

4. To prepare the apples, melt the butter in a saucepan and add the apples. Add the sugar and toss the apples in the mixture until evenly coated. Drain on absorbent paper.

5. Remove the pork belly from the oven and slice it. Place a few pork belly slices on the bed of spinach, and top with the caramelised apple rings. Finish with the sauce drizzled over the top.