Score the rind of a piece of pork belly with a very sharp knife, season well with sea salt and a few grinds
of black pepper and place in a roasting tin. Preheat the oven to 220°C and roast for 30 minutes, then turn
the oven down to 170°C and roast for another 60 minutes. If the rind hasn’t crisped enough, turn the oven
back up to 220°C for another 20 minutes, or so. Let the meat rest for 20 minutes before carving.
To make the gravy, stir a Tbs plain flour into the fat and cook for a minute or so, then add a glass of red wine
and a similar amount of chicken stock, bring to a boil stirring all the while and simmer for a few minutes until
smooth and thickened.
Meanwhile, put some potatoes to roast alongside the pork. Shortly before the meat is cooked, boil some broccoli
in salted water until cooked, drain and return to the pan. Add 3 - 4 Tbs crumbled Stilton cheese and pulverize
to a rough purée with a stick blender.
To serve, spoon some broccoli purée onto warm plates, top with a thick slice of pork belly, spoon some gravy
alongside and accompany with the roast potatoes.