This belly pork takes no time to cook on the barbecue, but an overnight preparation gets you an aromatic marinated flavour and lots of perfect crackling.
Ask your butcher to score the skin finely for this as the crackling is essential. The first brief roasting at the higher temperature is essential to set the skin on the route to crispness. These ribs are not sweet and sticky but lightly crisp and lip-tingling.
These meaty, flavoursome ravioli are a wonderful way to show off homemade pasta on extra-special occasions. Equipment and preparation: for this recipe, you will need a pasta machine and ravioli mould.
Pork belly is a fantastic and relatively inexpensive cut of meat. The generous covering of fat gives great flavour, brilliant crackling and prevents the meat drying out. Tom serves his with a fresh salsa to cut through the richness of the dish and lentils to provide substance.
This recipe is my take on the kontosouvli, a souvlaki marinated in oregano and chilli. Kontosouvli is best known from Cyprus and is usually described as a souvlaki made with larger marinated pieces of pork. Equipment and preparation: for this recipe you will need skewers.
This gorgeous pie plays on the wonderful affinity between pork and apples. The fruit gives a subtle sweetness to the cider-enriched gravy and the sage lends an aromatic note. Equipment and preparation: you will need a 1.2 litre/2lb 12oz pie dish and a pie funnel.