- 1.2kg/2½lb pork belly
- 1 onion, roughly chopped
- 2 sprigs fresh thyme
- 200ml/7fl oz dry white wine
- salt and freshly ground black pepper
- 4 tbsp clear honey
- 4 x 85g/3oz salmon fillet, skinned
- 1 tbsp olive oil
- ½ savoy cabbage, finely chopped
- 2 tbsp roughly chopped fresh flatleaf parsley
- Preheat the oven to 170C/340F/Gas 3.
- Score the fat of the pork belly diagonally in a criss-crossed fashion.
- Pour a kettle-full of boiling water over the pork to tighten the skin, then drain and pat dry with kitchen paper.
- Place the onion, thyme, and white wine into a deep roasting tray and season well with salt and freshly ground black pepper.
- Place the pork into the roasting tray and transfer to the oven to roast for two hours, basting occasionally.
- Remove the pork and increase the oven heat to 220C/425F/Gas 7.
- Take the pork out of the tray and place onto a chopping board. Set aside the tray containing the cooking liquor. Cut the pork into 10cm/4in squares and place onto a clean roasting tray.
- Pour half of the honey over the squares of pork belly then place the tray into the oven and cook for 15 minutes, or until the pork top is golden-brown and crisp, and the meat completely cooked through.
- Meanwhile, strain the cooking liquor into a pan over a medium heat and add the remaining honey. Bring to the boil, season well with salt and freshly ground black pepper, and reduce the liquid volume by a third.
- Heat an ovenproof frying pan until hot. Season the salmon with salt and freshly ground black pepper and place into the pan. Cook for 1-2 minutes on each side, until golden-brown all over, then place the pan in the oven alongside the pork and cook for 5-6 minutes, or until just cooked through.
- Heat a clean large frying pan until hot and add the olive oil, cabbage and parsley. Stir-fry for 3-4 minutes, until the cabbage has softened, but retains a little bite. Season, to taste, with salt and freshly ground black pepper.
- To serve, place a spoonful of cabbage in the centre of each plate. Top with a piece of pork and then place a piece of salmon on top of the pork. Spoon the reduced pan juices around the plate and serve.