Method

For the picante marinade, place all ingredients in a processor and blend until a smooth paste. This can be kept in a jar in the fridge for up to 1 month - it improves with time.

Take your pork belly and marinate in picante marinade for at least 30 minutes, or overnight if possible, turning the pork now and again.

Preheat oven to 200°C.

In a large frying pan, heat oil and add pork. Cook 5 minutes each side, on a medium heat, ensuring you get a good colour.

Place the pan with the pork in the oven, turning and basting your meat after 5 minutes. After a further 5 minutes (or when the pork is cooked to your taste), remove the pan from the oven and place pork on a plate to rest and keep warm.

Place the pan back on the gas on a medium heat and deglaze with the cider. Reduce the juices by half.

To serve, cut pork strips on a diagonal, drizzle with cider sauce and serve with apple slaw.