Dean's sticky glazed pork belly with winter slaw

Dean's got a great, easy family meal for the run up to Christmas - his cola glazed sticky pork with a scrumptious winter slaw!

Serves 4Prep: 15 minutesCook: 2 hours 40 minutes

Ingredients:1.3kg boneless belly of pork1 tbsp oilGood pinch salt

Cola glaze:500ml cherry cola1 star anise1 stick cinnamon6 clovesJuice 1 lime

Winter slaw:½ red cabbage, shredded1 red onion, very finely sliced1 carrot, grated4 tbsp mayonnaise1-2 tbsp cider vinegarSeeds from ½ pomegranate

Method:

• Preheat the oven to 220C/gas 7

• Score the skin of the pork in a diamond fashion using a very sharp knife, being careful not to cut into the meat (you can ask your butcher to do this for you.) Rub the skin of the pork with oil then sprinkle on the salt. Place onto a rack over a baking tray lined with foil then roast for 30 minutes. Reduce the heat to 180C / gas 4 and cook for a further 2 hours.

• Meanwhile while the pork is cooking pour the cola into a saucepan along with the star anise, cinnamon and cloves, bring to the boil over a high heat and reduce until thickened and syrupy. Add the lime juice to taste.

• When the cooking time is up remove the crackling from the belly and set aside to serve with the pork. Glaze the pork belly with the cola reduction then return to the oven for a further 10 minutes. Leave to rest for 10 minutes before cutting into portions.

• To make the slaw put the cabbage, onion, and carrot into a bowl and mix. Stir in the mayonnaise and vinegar then combine well and season with salt and pepper. Leave to stand for 20 minutes. Before serving scatter over the pomegranate seeds.

• Serve the slaw with the pork and crackling

EXTRAS:

Use the leftover pork to make Dean's shredded pork mac 'n' cheese and festive pork quesadillas