500g Pork Belly
Salt (for the crackling, this amount can vary)
1 bottle Core Sparkling Apple Cider
1/2 Cauliflower, Diced
250ml Chicken Stock
5 Tablespoons Cream
2 Tablespoons Honey
1/2 Red Apple, Sliced thinly
150g Pumpkin, Sliced Thinly
2 Teaspoons Cornflour mixed with a little water to make a paste
Preheat oven to 180'c. Salt pork skin generously and place skin side up in a roasting pan (make sure pork fits snug). Pour all but 2 Tablespoons of the cider into the pan around the pork, you will use the remaining for the cauliflower puree. Make sure pork is fully submerged up to the layer of fat at the top if it isn't top up with water. Cover dish with al foil and cook in the oven for 45-50mins.
Towards the end of the pork cooking add Cauliflower, the remaining 2T of cider and chicken stock into a medium saucepan. Bring to the boil, then turn to a simmer and cook cauliflower until it is tender when pressed between your fingers (this should take about 25mins). Once cauliflower is tender add it (and stock liquid) to a food processor and blitz until smooth.
Once meat is cooked remove foil ( but keep the foil for the resting stage), turn up the heat on your oven to maximum and cook until crackling crisps up (keep an eye on this as it can happen quickly). Once crackling is to your liking bring meat out, drain remaining liquid into a saucepan for the juice and rest the pork on a board covered with foil to rest for 15-20mins.
Grill pumpkin in a griddle frying pan to achieve griddle lines for around 3-4 mins on each side, set aside.
To make sauce to the cider/pork cooking juices add mustard, cream and honey. reduce by half, then add cornflour mixture to thicken (add bit by bit of cornflour to get the thickness you like).
Reheat the cauliflower puree if it has cooled down. Cut the rested pork into cubes. To arrange the plate spread a layer of puree top with pork, pumpkin an apple slices and drizzle with cider jus.