Belly dancing in the kitchen

Well, it’s not really dancing, but I do a little dance for joy when I cook belly of pork. It is one of my most favourite things to cook and to eat. Yes, I know it’s fatty, so I only do it sometimes, but oh, oh, oh I love that crackling and tender pork.

It’s so simple all you need is

• A handful of fresh sage, stalks discarded
• 3 cloves garlic, roughly chopped
• grated zest and juice of 1 unwaxed lemon
• Pork belly

1. Preheat the oven 220C/200C Fan oven, gas mark 7.
2. Either put the herbs, garlic, lemon juice and zest in a blender or Roughly chop the sage then, using a pestle and mortar, grind with the garlic and lemon juice and zest and seasoning to make a thick paste.
3. With a sharp knife, make incisions into the flesh and rub the paste into the incisions and over the flesh, taking care to avoid the skin.
4. Transfer to a roasting tray, dry the skin and season it with a little salt
5. Roast for 20 minutes then reduce the oven to 170C or 150C for a fan oven/ gas mark 3 for a further 2 hours until the pork is thoroughly cooked and the juices run clear.
6.  Leave to rest for 5 minutes then if the crackling is not crisp enough, place under a hot grill until it puffs up and goes crispy

1. If I am cooking this for a dinner party, I drain off the excess fat, add some diced cooking apple to the pan juices and cook for a couple of minutes, then I de-glaze the pan with cider or white wine and add single cream just before serving

I just love a nice fat belly – when it’s pork anyway!