ROASTED PORK BELLY WITH BACON, MARJORAM, PEARL ONIONS AND PEAS

Serves 6

2kg (4lb 8oz) trimmed pork belly

1tsp salt

1tsp caster sugar

Juice of 1 lemon

1 orange, zested

A splash of light soy sauce

2tbsp chopped fresh marjoram (available online or from garden centres or use fresh oregano)

30 pearl or button onions

(or 18 small shallots)

1tbsp sunflower oil

100g (3½oz) smoked bacon lardons 300ml (10fl oz) chicken stock

200g (7oz) frozen peas

30g (1oz) unsalted butter

Sea salt and freshly ground black pepper

Roasted baby carrots, to serve

Using a sharp knife, score the pork fat 5mm deep and in a criss- cross pattern. Rub the salt, sugar and lemon juice into the fat, rubbing it really vigorously for a good few minutes. Lightly dab the meat dry with a paper towel.

Turn the pork belly over and cut a shallow criss-cross pattern on the flesh side, then rub the orange zest, soy sauce and half of the marjoram or oregano into it. Turn the meat skin-side up again, cover and leave in the fridge for 6-8 hours. Preheat the oven to 220°C/fan 210°C/gas 7.

Place the pork belly, skin-side up, on a rack in a roasting tray and cook for 30 minutes. Reduce the oven temperature to 180°C/fan 160°C/gas 4 and continue to cook the pork for a further 1½ hours until the skin is very crisp and crunchy and the meat is cooked.

Meanwhile, peel the pearl onions or shallots and cook in a pan of boiling water until tender, then drain. Heat the sunflower oil in a large frying pan, add the lardons and cook until the fat starts to run. Add the blanched onions and continue to cook until the lardons and onions are golden brown.

Pour the juices from the pork roasting tray into the pan along with the chicken stock. Add the frozen peas and simmer for a few minutes until the peas are cooked.

Add the remaining marjoram or oregano and butter and stir until combined. Spoon into warmed bowls and serve the pork belly in slices on top, along with the baby carrots.