Pre heat the oven to 230°C.

For the Gravy
Trim about 2” off each of the belly pork at the tail end.
Put the prepared carrot, onion and the sliced off tail ends of the pork into a medium sized pan with two teaspoons of olive oil. Cook on a high heat for approximately 5 minutes, stirring occasionally to allow the vegetables to almost char in the pan.
Add the cider and water to the vegetable pan, cook at a high temperature to reduce the volume by half. Add the chicken stock pot and simmer for 5 minutes. Then strain through a sieve.

For the Belly Pork and Black Pudding
Rub a level tablespoon of salt into the skin of the remaining belly pork and leave for 5 minutes. Dry with a paper towel to remove all moisture.
Put the salted belly pork into a roasting tin and cook for approximately 10 minutes at 230°C then a further 25 minutes at 180°C. Add the black pudding and cook for a further 5 minutes.

For the Mash
Cover the potatoes with water, bring to the boil and simmer for 10 minutes. Then add the celeriac and cook together for a further 5 minutes until tender. Drain, then mash, adding 50g of butter and salt and pepper.

Serve the belly pork with the black pudding, celeriac mash, the cider jus and Bramley Apple & Cider Sauce on the side.