Roast belly pork with gooseberry sauce

Method

1. For the pork: preheat the oven to 240C/gas 9.

2. Score the skin of the pork, drizzle with lemon juice and cover with a very generous amount of salt. This will help to ensure really crisp crackling.

3. Put the sliced potatoes into a pile on a baking tray and sit the pork belly on top. Cook in the oven until golden brown and crackled (about 20 minutes.)

4. Turn down the oven to 140C/gas 1 and cook the pork for 3 hours, or until the flesh is juicy and tender. Rest the meat for 10 minutes before carving.

5. For the gooseberry sauce: put the gooseberries in a saucepan with the cinnamon stick, sugar and the water. Stew on a gentle heat for 15-20 minutes, until the gooseberries soften (but don't let them break up and go too mushy).

6. To serve: serve the pork with the potatoes, gooseberry sauce and some mustard cress.