Ingredients
720g/26½oz pork belly, scored
6 pears, halved
4 shallots, peeled and halved
1 medium savoy cabbage, thinly sliced
sprig rosemary, roughly chopped
500ml/18fl oz perry cider (pear 'cider')
salt and freshly ground black pepper

Method
1. Preheat the oven to 200C/400F/Gas 6.
2.Place the pork in a roasting tray belly-side up and leave to cook for 1 hour.
3. Remove tray from the oven and place the pears and shallots in with the pork, return to oven to roast for 15 minutes.
4. Place the cabbage into a saucepan with a little boiling water. Cover with a lid and steam for five minutes.
5. Remove two halves of the pear and the shallots from the roasting pan and place into a food processor. Add the rosemary and pour in the perry. Drain the fat from the pan, saving the pork juices. Add the pork juices to the food processor, and blend to make the sauce. Season to taste with salt and freshly ground black pepper.
6. To serve, place a pear half onto each plate, add the steamed cabbage and place the pork slices on top with the Perry sauce spooned around.