Honey Glazed Pork Belly

Method

1. Season the pork belly with salt and pepper and massage the BBQ rub into the meat. Drizzle with rapeseed oil.
2. Place the pork belly onto a deep roasting tray on a bed of chopped onion, garlic and carrot. Bake for 30 minutes at 215°C.
3. Pour the stock into the pork belly pan and top up with water if needed to submerge the pork belly (leaving the top layer of skin out of the liquid).
4. Bake in the oven for 2 hours or until tender. Top up the pan with water if needed during cooking.
5. To make the apple compote: Dice the apples, avoiding the core. In a medium-hot pan, add a splash of rapeseed oil and pan-fry the apples. Once slightly golden, add the sugar and finely chopped rosemary. Cook for a further minute and set aside.
6. Warm the red wine sauce and add some of the pork liquor.
7. Cook the Cavolo Nero.
8. Serve on a plate with a drizzle of honey over the pork belly.