Crisp belly pork with mustard and a herb dressing

Belly of pork is cheap and, like most cheap cuts, needs more work to shine gastronomically. The meat is, however, always moist and tender and its combination of fat and meat in alternating strips means that it bastes itself while cooking and that large amounts of the fat will have melted away by the time it is cooked.

This dish is a series of contrasts: hot crisp meat against cool salad leaves, and a sweet and sharp dressing that cuts through the richness of the meat as well