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- 1.6kg (3½lb) pork belly, off the bone - get your butcher to score the skin
for the chutney
- 85g (3½oz) dried cranberries
- 50g (2oz) dried sour cherries
- 425g can black cherries in syrup
- 1 cinnamon stick
- 1 star anise
- 100ml (4fl oz) cider vinegar
- 100g (4oz) soft, dark brown sugar
- 1tbsp port
To make the chutney, put cranberries, sour cherries, canned cherries and their syrup, cinnamon, star anise, vinegar and sugar into a heavy-based pan, and bring to the boil, stirring occasionally. Turn down to a gentle simmer and leave to reduce for 25 minutes. The mixture should be sticky but not dry. Then add the port, season and set aside. This will get better with time so if you can, make it 2 to 3 days in advance.
Heat the oven to 150C, 130C fan, 300F, gas 2. Put the pork on a rack in the sink and pour over a kettle of boiling water. This will open up the skin. Dry with kitchen paper. Sprinkle 1tbsp sea salt over the skin and rub in well. Season and place in a roasting tin, pour 150ml (¼pt) cold water around the pork, place in the oven and roast for 4 hours, turning the tin occasionally.
Increase the oven to 220C, 200C fan, 425F, gas 7 and cook for a further 20 to 25 minutes to crisp up the crackling. Carve while still warm. Serve hot or cold with the chutney.
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