The most constantly inspirational chef I have ever worked with is one of my business partners and joint head chef at The Providores in London, former Auckland chef Anna Hansen. Her idea of brining pork belly may seem very simple, but it makes a roasted pork belly a thing of beauty — and it tastes so much better as the texture changes as well. The flavours you add to the brine are up to you. You want the skin scored with a very sharp knife, so either use a Stanley knife or ask the butcher to do it. The closer the lines, the crisper the crackling. This will make a fantastic meal served with Christmas Mince Roast Kumara, a simple rocket or watercress salad and homemade apple sauce.