Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 220C/fan 200C/gas 7. Rub the pork belly all over with salt and pepper. Put in a roasting tin and roast for 30 minutes, then reduce the oven to 180C/fan 160C/gas 4 and roast for another 30 minutes. Add the apples and cider to the dish, turn the oven up to 220C/fan 200C/gas 7 and roast for another 30 minutes until the crackling is crisp.
While the pork is roasting, boil the celeriac and potatoes until tender. Drain well, then mash with a splash of milk and a knob of butter. Season. Serve the pork in slices with the mash and cabbage, topped with the apples and any roasting juices.