Heat the oil in a large frying pan or casserole dish (that has a ... or until turning golden. Add the sauerkraut and stock; lay the pork on top. Bring to the boil, then cover and reduce heat ...

Melt the butter in a large casserole ... add the pork. Sprinkle over the brown sugar. Turn the heat up high for a couple of minutes, turning the meat so it browns well. Drain the sauerkraut ...

Season with salt and pepper. (This can be made in advance. If it thickens on standing, reheat with a little extra water.) Serve the split pea purée and sauerkraut with rashers of pork belly.