I think the best thing you can do to ensure you get the crispiest pork belly is to dry the skin out, I like to remove my pork belly from the packaging, wipe it down with paper towel and let it air dry ...

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Make a comforting bowl of Japanese curry udon soup, with fried pork belly, tofu and chewy, slippery noodles – it's super simple and tastes amazing. To make the dashi, soak the kombu in 600ml/1 ...

For a whole pork belly, take a leaf out of the Italians’ book: slather the belly with herbs, roll it up and tie it tightly, then roast in a low oven overnight (look for a recipe for porchetta).

The pork belly curry is darkly coloured from a mix of roasted spices including coriander, cumin and fennel and is punchy and delicious (with the soft, flaky roti perfect for soaking up the sauce ...