Set the oven to gas mark 7 or 220°C. Line a shallow roasting tin with foil. Add the garlic, lemon zest and the chopped herbs and seasoning, then mix in 150ml (¼ pint) water
Dry the skin of the belly pork. Rub it with a little oil, then rub in a little salt. Put the pork in the roasting tin. Bring the foil round to keep the juices in tight to the meat, but not over the pork skin. Roast for 20-30 mins to crisp the skin, then turn the oven temperature down to gas mark 3 or 160°C and cook for1½ hrs, until the pork is tender
Core the apple, score it round the centre and put in a dish. Put a knob of butter down the middle and put it in the oven to cook for 1 hr, for sauce
To make the mash: Cook the potatoes in boiling water until tender, drain well and put back in the panto dry. Add the milk and heat through until it’s bubbling. Mash the potatoes roughly. Melt the butter in a frying pan and cook the shredded leeks until softened. Stir the buttery leeks into the mash and season well
Take the meat out of the oven and leave it on a board to rest for 5 mins. Remove the skin from the cooked apple and mash the esh in the dish, adding 2tsp of the pork cooking juices and some chopped sage leaves, if you like. Thicken the cooking juices with about 1tbsp cornour to make gravy,and add a little honey and soy sauce for colour and avour. Cut the meat into thick slices and serve with the mash and apple sauce; spoon gravy round. Add some quick-fried sage leaves, if you like. (Notsuitable for freezing).
Serve with roti and salad