You will need a saucepan large enough to take the pork belly in one single layer and so the water covers the pork. Fill the saucepan with cold water, eight peppercorns and three bay leaves. You will need to weight the pork down so it stays submerged.
Bring the saucepan to a simmer and skim off any fat or foam that rises to the top; simmer for around 2 hours remembering to keep topping up the water.
When the pork is ready you can pierce the thickest part with a knife with very little resistance. Do not throw away the liquid, use it to make a gravy.
Once the pork is cooked remove from the saucepan and let it cool down. Once cooled wrap in plastic wrap and place in a dish with a weight on top of the pork - like a heavy mortar. Leave it in the fridge overnight.
When you are ready to start cooking the next day get the pork out of the fridge 30 minutes before you want to cook it so it gets up to room temperature.
Cut the pork belly into portions, season it with salt and black pepper then place on a wire rack and cook at 220C for 25 minutes.
Sweet Apple and Red Cabbage: In a saucepan on a medium heat with some olive oil sauté the apples and onions for 3 minutes before adding the red cabbage. Season and add a good pinch of brown sugar and red wine vinegar then cook for a further 5 minutes until the cabbage softens a little.