• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Place the pork belly in a large heatproof bowl and cover with boiling water. Using tongs, remove pork carefully and pat dry using paper towel (this step helps the crackling get crispy!). • Using a sharp knife, score the skin in 1cm intervals, without cutting into the flesh. Rub all over with a generous pinch of salt. • Place pork pieces, skin-side down, on a lined oven tray. Roast until lightly browned, 15-20 minutes. Meanwhile, heat the grill to high. • Flip pork skin-side up. Grill until skin is golden and crispy, 15-25 minutes. TIP: Keep an eye on the pork when grilling, it can burn fast!

• Meanwhile, bring a medium saucepan of lightly salted water to the boil. Cut potato into large chunks. Finely chop garlic. Slice lemon (see ingredients) into wedges. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain potato and set aside. • Return the saucepan to medium-high heat, add the butter and half the garlic and cook, stirring, until fragrant, 1 minute. • Add a generous squeeze of lemon juice, the grated Parmesan cheese and a splash of water and bring to the boil. • Remove from heat, return potato to the pan and toss to coat. Lightly crush potato with a fork. Cover to keep warm.

• While the potato is cooking, boil the kettle. Trim baby broccoli. Roughly chop roasted almonds and currants. • In a small bowl, combine cherry sauce, currants and a squeeze of lemon juice. Season to taste. Set aside.

• While the pork is resting, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook baby broccoli until tender, 3-4 minutes. • Add baby spinach and the remaining garlic and cook until fragrant, 1-2 minutes. Season to taste. Set aside. TIP: Add a dash of water to help speed up the cooking process.

• Meanwhile, crush black peppercorns (see ingredients) with a mortar and pestle, or in their sachet using a rolling pin. • SPICY! Peppercorns can be spicy, use less if you're sensitive to heat! In a medium heatproof bowl, combine red wine jus, crushed peppercorns and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute.

• Slice roasted pork belly. • Divide pork, cheesy crushed potatoes and greens between plates. • Pour pepper red wine jus over pork. • Garnish greens with almonds. Serve with cherrycurrant sauce and any remaining lemon wedges. Enjoy!