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.
As England gets ready to reopen its restaurants on 12 April for outdoor dining after the lockdowns, restaurateurs and bar owners respond to the new legislation with some exciting pop-ups and creative al fresco dining solutions. Find out more.