This traditional recipe is easy to make and can be prepared ahead
- 1.2kg to 1.3kg (2lb 11oz to 3lb) piece English, free-range belly pork, bones in and scored
- 6 garlic cloves, peeled and roughly chopped
- 12 sage leaves, roughly chopped
- large knob butter
- 1 medium onion, finely chopped
- 6 large ripe plums, halved, stone removed and quartered
- 1 eating apple, peeled, cored and chopped
- 200ml (7fl oz) port or robust red wine
- 3tbsp soft brown sugar
- 3tbsp red wine vinegar
- Heat the oven to 130 C, 110 C fan, 250 F, gas ˝. Place the pork skin side down on a board and cut long incisions, around 1cm (˝in) deep, between the bones. Push in the garlic and sage. Put 2 sheets of foil into a roasting tin and lay the pork on top, skin side up. Scrunch the foil around the edges of the pork - this prevents the edges going hard. Dry the skin, then sprinkle over a little salt and place in the oven for 5 hours.
- Meanwhile, make the chutney - you can heat it up again just before serving. Melt the butter in a small saucepan, cook the onion on a low heat until soft then add the plums and apple. Stir well, season then add the port and bring to the boil. Let it bubble for a few minutes, then add the sugar and vinegar. Let it simmer for about 15 minutes until cooked through. Set aside until later.
- To finish off the pork, pour off the juices from the roasting tin and turn the oven up to 220 C, 200 C fan, 425 F, gas 7. Return the meat to the oven and roast until the skin crackles - about 20 minutes. Serve with the chutney, steamed curly kale and spuds.
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