Crispy Pork Belly with Charred Leek, Horseradish and a Sage and Apple Cider Sauce

Toast's ultimate Sunday Roast is easier than you think and is deliciously light and healthy. On those hot and lazy summer afternoons, this is the ideal meaty treat. Along with the pork, I've created an easy apple cider and sage sauce - it's the perfect match.

Ingredients:

1 Small Pork Belly Joint

1-2 Leeks

1-2 Horseradish Bulbs

Handful of Pea Shoots

4-5 Strands of Fresh Thyme

Seasoning of Black Pepper and Sea Salt

For the Sauce:

1 Large knob of butter

1 Small Onion

150ml of Apple Cider (I used a Sheppy's Somerset Cider, but any will do!)

2 Tablespoons of Cider Vinegar

1 Clove of Garlic, crushed

1/2 a Teaspoon of Dried Sage

2-3 Fresh Sage Leaves

1 Teaspoon of Peppercorns

Sprinkle of Sea Salt

1/2 Teaspoon of Dijon Mustard

1/2 Teaspoon of Sesame Seeds

Begin by preheating your oven to 160C/140 Fan/Gas 3. Place the pork belly joint onto a roasting tray and season very generously with black pepper and sea salt. Place it carefully in the middle of your oven and allow it to cook for a full 2 and half hours. During this time you should not need to move or touch it all, simply allow the meat to cook through. The top skin will become crispy, dark and sweet when it's ready.

When the pork is nearly cooked, begin preparing the sage and apple cider sauce. This should not take more than 10-15 minutes to do.

Start by dicing an onion as finely as possible and placing it into a small saucepan with a good knob of butter, on a very low heat. Let the onions begin to sweat, then add 1 clove of crushed garlic. As the onion and garlic simmer gently, add the dried sage, roughly chopped fresh sage leaves and then both the apple cider and cider vinegar. As the sauce warms, it should start to thicken and froth. Stir the mixture for 5-6 minutes, adding as much salt and pepper as you like. Finally add the mustard and sesame seeds and stir. When the onions have softened and infused with the cider, set aside.

Next is the leeks. Place a large chunk of butter onto a griddle pan and let it melt gently on a low heat. Slice the leeks lengthways and place them onto the pan (open side down), making sure they are soaking up the butter. Season the slices with salt and black pepper. After a few minutes, lovely, dark streaks will appear on the open side of the leek. Turn them over carefully with a fork or tongs and allow them to cook on the other side for just under a minute. Once buttery, soft and slightly charred, remove from the heat.

Bring the pork out of the oven and allow it to rest for at least 15 minutes. Then slice a nice thick piece off the joint and place on a plate. Serve with the grilled leeks, a fresh handful of pea shoots, chopped horseradish and fresh thyme. Drizzle over the sage and cider sauce and a little meat juice from the roasting tray...and the rest of the cider on the side!