Spiced pork belly stuffed with prunes recipe | delicious. magazine

Ingredients

• 150g dried, ready-to-eat prunes
• Juice of 1/2 orange
• 1 cinnamon stick
• 1.5kg piece boneless pork belly, skin removed, scored and reserved
• 2 tsp ground allspice
• 2 tsp Chinese five spice powder
• 4 tbsp vegetable oil
• For the roasted vegetables
• 3 red onions, cut into thin wedges
• 12 medium carrots, cut into chunks
• 1 large butternut squash, peeled, deseeded and cut into chunks
• Few sprigs of fresh thyme
• Few fresh bay leaves
• For the cabbage
• 1 small white cabbage, quartered and cored
• 40g unsalted butter