Personally, if I see pork belly on a menu it's pretty hard to manoeuvre me towards another dish. It's a great cut to cook at home too, and so versatile – you can use it in so many different cuisines, from Asian dishes to the traditional British Sunday Roast.
The videos below from the guys over at ChefSteps shows you how to cook pork belly using three different methods: braising in the oven, pressure cooking (with a nice sear to finish it off), and of course, this being ChefSteps, sous vide.
Now a three-Michelin-star restaurant, Noma has changed, but not necessarily on the plate. According to Kenneth Foong, it's all about the way the team works, which is closer to a tech company than a traditional restaurant. Read our exclusive interview with Noma's head chef.