Roasted Pork Belly & Baby Potatoes with Remoulade Slaw

Steps

1. Preheat oven to 230°C. Bring a full kettle to the boil. Line a large roasting tray with baking paper. Place pork, skin side up, in a colander and pour boiling water over the skin. Pat pork very dry. Place in the middle of prepared tray and set aside, uncovered, for 5 minutes.
2. Generously salt pork skin and cook for 50-55 minutes, until skin has crackled and pork is just cooked through. If your crackle starts to burn, turn down heat slightly. Remove pork from tray and set aside to rest, uncovered, for 10-12 minutes.
3. While pork is cooking, finely chop sage and cut any large potatoes in half. In a medium bowl, toss sage with potatoes and a drizzle of oil. Season and set aside. Add potatoes to roasting tray when pork has 25 minutes cook time remaining. Dice courgette 1cm. When pork and potatoes have 5 minutes cook time remaining, add courgette to tray and cook until just tender.
4. While pork and potatoes are cooking, finely shred cabbage until you have 3 cups worth; slice apple into matchsticks; thinly slice fennel (if using). Add to a large bowl along with mayonnaise, mustard and vinegar. Toss to combine and season to taste.
5. Combine stock powder and boiling water in a heat-proof bowl. While pork is resting, melt butter in a small pot on medium heat, add gravy spice mix and flour and cook for about 1 minute until fragrant. Gradually add stock, whisking to combine, cook for 2-3 minutes, until slightly thickened. Slice pork and add any resting juices to gravy.
6. Divide pork, potatoes and remoulade slaw between plates and drizzle over gravy.