Pork belly with roast peaches, chard and mustard vinaigrette recipe | delicious. magazine

Ingredients

• 1.5kg British free-range pork belly on the bone, skin scored (ask your butcher to do this)
• Sea salt flakes
• 1 carrot, halved lengthways
• 4 garlic cloves, bruised with the flat blade of a knife
• 1 onion, peeled and quartered
• 1 leek, halved lengthways
• 1 tsp fennel seeds, lightly bruised in a pestle and mortar
• 1 fresh thyme sprig
• 1 fresh tarragon sprig
• 300ml cider, plus extra to top up
• 4 peaches, stoned and quartered
• 500g rainbow chard
• For the mustard vinaigrette
• 1 tbsp wholegrain mustard
• 1 tbsp cider vinegar
• 1 tbsp apple balsamic vinegar (or good quality balsamic)
• ½ tbsp runny honey
• 3 tbsp extra-virgin rapeseed oil