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I must admit I was pretty proud of this, I think I’ve cracked the pork thing. I decided to turn this into Honey Chilli Pork but it would have been just as nice with apple sauce.

I started off with a rolled belly joint. I unrolled it (removing the string) and put it into a roasting tray skin side up. I brushed the skin with olive oil and cracked a bit of black pepper onto it. After about 1hr 40 mins it looked like this..

I could have stopped here but at this point a belly joint still has quite a bit of fat, and I hate fatty meat. So I removed the crackling from the meat. The crackling goes back in the oven upside down so as to render the fat on the other side. I glazed the meat with honey and chilli flakes and put it back in the oven. Don’t forget to to turn the crackling back over once the fat has melted away.

Finally, remove the meat once it’s caramelised as much as you like. I like mine quite dark as you can see

While you rest the meat finish the crackling under a hot grill, remove once it’s bubbling but before it burns – keep an eye on it, it’s a fine line!

Here’s the finished dish. Serve with salad, rice, mash..goes with anything really. All leftover crackling should be dipped into apple sauce though. Yum.