We could write a book on pork belly, as well as a poem or two. A very underated cut, it is certainly far superior to much more expensive cuts of meat, and from expertly reared outdoor pigs, it is going to taste superb. It is cut as you can imagine from the belly of the pork, and if sliced thinly across you get streaky bacon. It has a great layer of outer skin and plenty of layers of fat which encase the meat, finished off by a few ribs.

This combination is hard to beat and there is one way to make the most of it:
Cut across the skin with a very sharp knife, season with salt and pepper and olive oil. Place in a pre-heated oven at between 150-160C and cook for a minimum of four hours if not longer. Make sure you pour some water or even better white wine in the pan so the juices don't burn. You can finish it by using the grill to intensify the crackling...soon you'll be in food heaven.

Serves: 6