Caramelised Pork Belly with Honey and Ginger Sauce

Ask your butcher for pieces of pork belly that are between 5–7.5cm (2–3in) thick. The best ones come from the front belly for a good balance of meat and fat. The way to tell is to look at how much lean meat is layered with the fat and choose a slab that’s about 50/50 lean to fat and ensure that it is well trimmed down. This dish works best if you start it 24 hours in advance.