Belly Pork with Bramley Apple & Cider Sauce

Ingredients

• 2 wide slices of belly pork (tail end) 250g each
• (Skin scored into a 1cm chequered pattern)
• Belly pork off cuts
• Olive Oil
• 2 Roughly Diced Carrots
• 1 Roughly Diced Onion
• 600ml Dry Cider
• 1 Knorr Chicken Stock Pot
• 100ml Water
• 200g Black Pudding – cut into 4cm x 2cm rectangles
• 250g Potatoes – peeled and quartered
• 200g Celeriac - peeled and grated
• 50g Unsalted butter
• Sea Salt
• Freshly Ground Pepper
• 1 jar of Rosebud Bramley Apple & Cider Sauce