Get your hands on a 1.5 kg slab of pork belly and you can make your own bacon for the ultimate full English, or add it to stews, sandwiches, and salads. You can also serve the pork belly whole as a roast, finishing it by searing it on the stove for perfect crispy crackling. When preparing the meat sous vide, you can easily achieve quick-curing in the bag and fuss-free cooking for 7 to 48 hours for tantalising textural differences with, in this case, a Canadian-style smoky maple finish.
A great-value cut of meat, in the UK you can expect to pay about £6 per kg, and plenty of supermarkets will stock good British pork belly. These days it’s become a hipster go-to on trendy menus, and there are loads of ways to serve it. Bright and tangy sides are a great way to cut through the rich fattiness of the joint.