Roast belly of pork with root vegetables

James Martin shows how to get perfect crackling and tender roasted meat from pork belly.

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  • 1.8 kg/3lb 15½oz belly pork, skin on
  • 4 tbsp cider vinegar
  • 3 tbsp pork dripping or butter
  • 8 bay leaves, crushed
  • 1 whole garlic, sliced in half

For the root vegetables