Pre-heat the oven to 220.c fan
Remove the pork belly from the fridge 1 - 2 hours before you intend to cook it. Make sure the skin is lovely and dry.
Use a sharp knife to score the skin and fat of the pork (don’t cut into the meat). Place the pork in a roasting tray and season generously with sea salt and black pepper. Place the pork in the oven for 25 –30 minutes. Reduce the heat to 180C and roast for a further 1 ½ hours, until crunchy and golden on the outside and tender and giving in the middle.
Meanwhile trim and rinse the sprouts, if they need it, then shred them relatively thinly. Place a large heavy based pan over the heat. Add the butter and when it’s bubbling away add the sliced garlic. Let it sizzle for a few seconds then add the sprouts, season with salt and pepper and give them a good stir. When the sprouts are beginning to soften about 5 - 10 minutes add the cider and let it bubble away for a further few minutes. Now add the cream to the pan and turn the heat down to a nice gentle simmer. Let the sprouts cook until the cream is lovely and thick. Taste and adjust the seasoning if required, stir in the parsley and keep warm.
