Five-hour roast pork belly Archive

Ingredients

• 3.5-4kg/8-9lb piece of pork belly, bone in, skin on
• 2 tbsp salt
• 8 garlic cloves, smashed
• 4 tbsp smoked paprika
• 4 tbsp vegetable oil
• 2 lemons, halved lengthways then thickly sliced
• 4 large potatoes, peeled and halved
• 4 tsp vegetable oil
• 6 parsnips peeled, trimmed and split down the middle
• 500g/1lb 2oz parsnips, peeled and cut into 5cm/2in pieces
• 100g/3½oz potatoes, diced
• 1 garlic clove, peeled and left whole
• 200ml/7fl oz milk
• 50ml/2fl oz olive oil
• ½ lemon, juice only
• 50ml/2fl oz double cream
• 10g/¼oz butter
• salt and pepper
• 2 large handfuls flatleaf parsley, leaves picked
• 1 large handful basil leaves
• 2 garlic cloves, peeled
• 1 boiled egg
• 1 handful fresh white breadcrumbs
• 1 tbsp white wine vinegar
• 1 tbsp capers
• pinch salt