Slow-honey-roast Belly of Pork

Belly, for me, is one of the tastiest cuts of pork that we tend to forget about while we eat the prime cuts of leg and loin. The high fat content often puts people off, but I think it just adds more flavour and gives a more succulent finish. The slow roasting – over about 3 hours – helps to reduce that fat, and the juices bleed into the onions underneath the meat. The slow roasting also helps tenderize the meat – it can almost be carved with a spoon.

I like to serve a pea and potato