Wild boar pork belly
Salt and pepper
Jar of apple sauce
1. Chop the onion finely and place in an ovenproof dish.
2. For brilliant crackling, score the skin on the pork belly with thinly spaced even cuts across its breadth. Remove any rib bones and season the meat on the inside. Add plenty of dried sage and a large tablespoonful of truffle paste.
3. Roll the joint and tie it up with three or four lengths of butchers string. Season the outside with salt and place
the joint in the dish on top of the onions.
4. Add a cup of water and cook in a pre-heated oven at 220°C for 20 minutes. Reduce the temperature to 190°C and cook for 20 minutes per pound, plus a further 20 minutes if necessary. During cooking, return any truffle paste that escapes from the roll.
5. When the pink juices stop running, remove the meat from the oven, let it rest and then slice into three or four large chunks.
For a delicious accompaniment, mix a large tablespoonful of apple sauce with the onions and juices. Truffle paste is sold at the delicatessen counters of larger supermarkets. An £8 jar should be enough to make this dish three or four times. Wild boar meat is a much healthier alternative to pork as it is much leaner.