Mark Aisthorpe's braised pork belly and apple sauce recipe

Ingredients

• 1.2 kg pork belly
• 570 ml apple cider
• 1 onion, roughly chopped
• 3 cloves of garlic, roughly chopped
• 4 sprigs of thyme
• 4 sage leaves, picked
• 1 large carrot
• 1 apple (We like Jazz apples for this recipe)
• 1 splash of olive oil
• 1 tbsp sea salt
• 1 pork belly cooking liquid
• 200 ml double cream
• 2 apples (We like Jazz apples for this recipe)
• 500 g carrots
• 150 g butter
• 75 g sugar
• 4 star anise
• 500 ml water
• 1 kg Yukon Gold potatoes
• 50 g butter
• 20 ml milk
• 1 tbsp wholegrain mustard
• 1 tbsp salt, to taste