ingredients

• 3 tbsp. mayonnaise
• 1 clove garlic
• 1⁄2 lemon
• 1 bag mixed salad leaves

Method

• Preheat the oven to 90°C/195°F/Gas mark 1.
• Season the pork belly on both sides with 1 tsp salt. Score the pork skin with a sharp knife if this is not already done.
• Place the pork on a baking tray and roast in the oven for 4 hours.
• Meanwhile, grate the carrot and finely chop the red cabbage and add to a bowl with the mayonnaise. Mix well and place in the fridge until required.
• Once the pork has been slowly roasted, rest on the side.
• Slice the new potatoes 3⁄4 way down so they open up with 1mm between each slice, season well and drizzle oil over them in a baking tray.
• Turn the oven heat up to 200°c/400°F/Gas mark 6.
• Roast the potatoes for 20 minutes and roast the pork belly at the same time so the crackling can crisp.
• Once cooked, allow the pork belly to cool for 5-10 minutes before carving. Serve with potatoes and coleslaw.