Roasted belly of Norfolk pork with apple and cider sauce, buttered spring cabbage and lentils Archiv

Ingredients

• drizzle olive oil
• 500g/1lb 2oz Norfolk pork belly, bones removed and reserved
• 1 litre/1 pint 15fl oz pork stock
• 500ml/18fl oz chicken stock
• 200g/7oz Puy lentils
• 4 carrots, peeled, chopped into 2cm/1in pieces
• 4 sticks celery, chopped into 2cm/1in pieces
• 1 onion, peeled, finely chopped
• 2 cloves garlic, peeled, finely chopped
• 2 Bramley apples, peeled, cored, chopped
• 100ml/3½fl oz cider
• 50g/2oz sugar
• 2 tbsp butter
• 1 spring cabbage, shredded, blanched and refreshed in cold water