Crispy belly pork

1) The pork belly should be in one piece. Dry the skin well and make sure to remove any hairs.
2) Rub salt all over the meat and leave to stand in a covered dish for about 1 hour.
3) Preheat the oven to 240°C, Gas 9
4) Place the pork, skin side up, on the middle shelf of a hot oven, 240°C, Gas 9, with a dish of water below to catch the fat.
5) After 20 minutes, reduce the temperature to 180°C, Gas 4, and cook for a further 2 hours.
6) Serve with traditional Sunday roast vegetables and gravy.

Try this variation – add 1tsp Chinese five spice to the salt before rubbing over the pork, then cook in the same way. Cut into small slices and serve hot or cold.