Preheat the oven to 200°C.
Pour boiling water over the pork skin and discard the liquid.
Pat the pork belly dry and rub salt into the scored skin.
Place cinnamon, cloves, apples, oranges, and cider in a roasting tin and top with the pork.
Roast for one hour at 200°C, then reduce to 140°C for two hours.
Remove the pork from the oven and let it rest for 15 minutes.
Softened sliced onion in melted butter in a pan over medium heat for 5 minutes.
Stir in cinnamon, nutmeg, star anise, and bay leaf and cook for 2 minutes.
Add cabbage, cider, sugar, and seasoning, then bring to a boil.
Cover and simmer the cabbage for 60 to 90 minutes until tender.
Remove whole spices and stir in the redcurrant jelly.
Toss almonds in oil and seasoning, then roast at 200°C for 10 minutes.
Carve the pork into squares and serve over the cabbage garnished with almonds.