Cured belly pork

I was initially put off this recipe as it used sugar as part of the curing mix – but really pleased I tried it as the finished dish is gorgeous, and most of the sugar and salt is discarded with the extracted liquid.

Needs to be cured overnight (or at least a few hours) but then you just bang it in a low oven (150c) and ignore for 3hrs. Ridiculously tender pork with crisp cracking, and a 500-750g joint normally feeds us two a generous dinner plus leftovers for another night – unfortunately not this time 🙂

Served with a raw cabbage and apple slaw, crumbled blue stilton and pistachios.