Agar agar

This is a jelly-forming substance, harvested from red algae. I use it in making jelly, the same way that gelatine would traditionally be used in old-style cookery. If you think that seaweed or algae sounds grim, well, I’d take it over boiled up hooves any day! It’s used in the ‘Pork Belly’ recipe to form the gelatinous, fat-marbling layer. It’s fairly heat resistant at high temperatures, and you can use it in sweet or savoury dishes. The little flakes go a long way and last well if stored in a clean, airtight container, so although they may seem pricey for an initial ingredient, it’s worth the investment. For a cheaper option, try Vege-gel from the baking aisle of most major supermarkets.