Spiced pork belly with roasted root vegetable salad

• 800 g (28.2oz) organic pork belly
• 2 cloves
• 0.25 tsp cinnamon
• 0.25 tsp nutmeg
• 3 juniper berries
• 40 g (1.4oz) sea salt
• 1 medium organic sweet potato
• 2 organic parsnips
• 4 small organic beetroot
• 1 organic red onion
• 2 organic garlic cloves, halved
• 1 tsp wholegrain mustard
• 20 ml (0.7fl oz) rapeseed oil
• 10 ml (0.4fl oz) white wine vinegar
• 1 tsp honey
• 1 tbsp chopped sage

1. Score the skin of the pork with a sharp knife then turn and repeat in opposite direction.
2. Crush cloves, juniper and mix with the salt and other spices and rub into the skin.
3. Refrigerate for 2 hours or overnight
4. Heat oven to 230C.
5. Rub off the salt with kitchen paper and place in roasting tray skin side up and cook for 35 mins then lower the temperature to 130 degrees Celsius and cook for a further 50 mins.
6. To make the salad, peel and cut the veg into bite size pieces.
7. Heat a medium size roasting tray over medium heat and drizzle with a little oil.
8. Add the veg and colour all over for about 4-5 mins.
9. Season with salt and pepper and place in the oven for about 20-25 minutes.
10. Mix the dressing ingredients together and mix through the veg while warm and serve.
11. Serve with some apple sauce on the side.

pork belly, cloves, cinnamon, nutmeg, berries, salt, potato, parsnips, beetroot, red onion, garlic, wholegrain mustard, rapeseed oil, white wine vinegar, honey, sage

Taken from www.lovefood.com/guide/recipes/45820/spiced-pork-belly-with-roasted-root-vegetable-salad (may not work)