Glynn says: "Pork belly is an amazing cut of meat, where I am from we would call it belly draft. We would cut it in to thin slices and slowly cook it under the grill till the fat started to spit out and flames would bellow out of the grill!
The method in this recipe is a lot easier and safer, and slow roasting gives it a wonderful texture and flavour.
All the juices are caught in the tray and that’s when the fun starts because you can make a beautiful rich sauce with apple, capers and sage finished with the sweet British shrimps to go with the soft pork, this is making my mouth water just talking about it."
Pre-heat oven to 190°C.
Place the pork on a roasting rack, stab all over with a roasting fork. Put salt and black pepper over the pork.
Cook for 2 hours, leave to rest.
Add the shallot to the juices in the tray over heat, and when soft add the capers and apple juice and reduce.
Add apple, shrimps, chopped herbs, splash of cream and knob of butter.
Carve the pork then serve the shrimp stew all over the pork. Eat with a dollop of mash or crispy summer cabbage.
1/2 boneless pork belly
Salt and black pepper
1/2 shallot, finely diced
2 tbsp baby capers
100ml apple juice
1 large English Bramley apple, diced
500g shrimps, peeled and blanched
1/2 tbsp chopped sage
1 tbsp chopped flat leaf parsley
Splash of cream
Knob of butter