Mike North shares his recipe for slow roast belly of pork with celeriac puree, salt and vinegar potatoes and apple gravy

* 1 x boned pork belly split length ways and tied
* 1 x onion chopped s 2 sticks of celery chopped 
* 1 x celeriac peeled and diced 
* Milk and cream to cover 
* ½ litre of veal stock 
* 2 x bramley apples chopped 
* 100ml calvados 
* 200ml dry cider 
* ½ litre cooking liquor 
* Seasonal vegetables to accompany 
* Pea shoots and fine picked herbs 
* 50grams unsalted butter 
* 8 x waxy potatoes 
* White wine vinegar

Place the pork belly into a large deep roasting tray and cover with water, season to taste with salt and pepper and add the chopped vegetables. Cover with foil and braise at 150C for six hours. Leave to cool in the stock before removing cooking liquor to make the sauce.

* To make the sauce Caramelise the apples in the butter, add the calvados and reduce to a syrup, then add the cider and reduce by half.

Add the veal stock and cooking liquor and reduce by approximately half again to a light sauce consistency. Season with salt and pepper to taste and pass through a fine sieve. s To make the celeriac puree Place the diced celeriac in a pan and cover with the milk and cream. Simmer gently for about 15 minutes or until the celeriac is completely tender. Reduce the celeriac, milk and cream mixture by about half and blitz in a liquidiser to produce a silky, smooth puree that just holds its shape. Season with salt and pepper to taste and pass through a fine sieve.

* To make the salt and vinegar potatoes Peel and chop the potatoes into 1cm cubes place in a pan and cover with equal parts water and white wine vinegar, season heavily with salt, gently simmer until potatoes are tender. Remove from the heat and reserve in the liquid until needed.

When ready to serve fry the potato cubes in butter in a sauté pan until golden brown.

Remove the pork from the stock and roast in a pre heated 200C oven for 20–25 minutes or until the skin has gone a lovely golden brown and has produced good crispy crackling.

To serve, place a spoonful of the celeriac puree in a bowl and spread, then cut a good thick slice of the crispy pork belly and place on top. Arrange the salt and vinegar potatoes around the pork and pour over the apple gravy, garnish with the peashoots and serve!