He begins by curing the pork belly for ten days with a sweet-savory rub of salt, sugar, maple syrup, and pepper, which improves both the pork's texture and flavor. But to ensure that the pork ...

then cuts the belly into 2-inch by 2-inch cubes to speed cooking. Just as you would with pork shoulder, Morris then rubs the cubes with a binder, such as mustard, and covers them with a spice rub.

4kg piece of higher-welfare pork belly, bone in 6 bay leaves 2 tablespoons sea salt 2 tablespoons coriander seeds 2 ...

Well-chosen seasonings enhance the pork’s natural flavours, while a bed of onions in apple juice and balsamic vinegar creates a rich base.

Dry the pork belly skin with kitchen paper. Mix the thyme, sea salt and black pepper together in a bowl. Rub this mixture all of the pork and skin, then turn the belly over and rub it on the ...

This pork belly takes no time to cook on the barbecue ... Mix the salt, ground star anise and the orange zest together in a bowl then rub this mixture well into the skin, making sure the salt ...