Slow-Cooked Pork Belly with Autumn Squash

Pork belly is one of the tastiest cuts to slow roast, especially if you can get your hands on a rare breed like Saddleback, Old Spot or Middle White. Their bellies may look a little more fatty, but the fat renders down during cooking, to give you a very fine piece of roast meat.

Ask your butcher to remove the bones, which can be cooked as spare ribs or simply used as a trivet to cook the pork on.