Slow-roast pork belly with quince

Method

1.  Preheat the oven to 200C/fan180C/gas 6. Lightly grease a roasting tray with olive oil. Score the skin (crackling) of the belly all over (I use a Stanley knife) and rub the salt into the skin, not the flesh. Slice the potatoes to 2cm thick and lay in the middle of the tray. Scatter the herbs and garlic over the potatoes. Dress with the oil and vinegar and cover with the pork, skin side up. Push any protruding spuds under the belly, so it rests on a bed of snug potatoes. Bake uncovered for 30 minutes, then lower the heat to 160C/fan140C/gas 3 and cook for a further 30 minutes.
2. Meanwhile, peel, core and quarter the quinces or apples into a large bowl and toss in the lemon juice. Add the onions and set aside. Once the pork has been cooking for 1 hour, add the fruit and onions to the roasting tray, around the joint. Return to the oven for 40 minutes to 1 hour, until the meat is tender and juicy with a good crackling. Rest, covered loosely with foil, for 10 minutes before carving.
3.  Remove the potatoes, fruit and onions from the tray and arrange in a side bowl, covered with foil. Return the tray and its juices to a gentle heat on the hob. Skim off some of the fat, then deglaze the pan with the cider or wine and butter. Season with black pepper, then strain into a jug.
4. To serve, carve off the crackling in 1 piece, then slice it. Carve the meat off the bone in 1 piece, then slice. Divide between plates and serve with the vegetables, fruit and gravy.