Recipe for Roast Belly of Pork with Beetroot Tzatziki and Rocket | Dublin Cookery School

Ingredients

• 1 large onion, sliced into rings
• 4 garlic cloves, finely chopped
• 1 bunch fresh sage, chopped
• 300ml chicken stock
• 1.5kg pork belly, rind removed
• 150ml dry cider
• 8 whole cloves
• pinch of ground allspice
• pinch of ground cinnamon
• salt
• 75g soft Demerara sugar
• 2 handfuls of rocket
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 3 cooked beetroot, peeled and grated
• 2 garlic cloves, crushed
• 1 Granny Smith apple, peeled, cored and grated
• 200ml Greek yoghurt
• 2 tbsp red wine vinegar
• 1 horseradish, freshly grated, or 1 tsp creamed horseradish
• Maldon sea salt and cracked black pepper