6 pears, halved
720g scored pork belly
4 shallots, peeled and halved
500ml Perry cider
1 medium cabbage, thinly sliced
Sprig rosemary, roughly chopped
Salt and freshly ground black pepper
Preheat oven to 200C
Cook the pork.
Cook the pork belly-side up in a roasting tray for 1 hour. Remove the tray from the oven and add the pear and the shallots with the pork. Return to the oven and cook for another 15 minutes.
Cook the cabbage.
Steam the cabbage in a saucepan with boiling water for 5 minutes.
Make the sauce.
Place 2 halves of pears and the shallots into a food processor along with the rosemary and the Perry. Drain the fat from the pan but save the pork juice. Pour the pork juice into the food processor and blend all these ingredients together to make the sauce. Season the sauce with salt and pepper.
Place a pear half onto each plate, add the steamed cabbage and top this with pork slices. Spoon around the Perry sauce.