This is one of the most popular dishes on the menu at Almeida restaurant. Its secret lies in sourcing good quality suckling pig, which is then cooked very simply. Serve with seasonal vegetables, caramelised apples and creamy mashed potato.

Ingredients: (serves 6)

• 2 suckling pig bellies or 2kg pork belly (rib bones removed – ask your butcher)
• 1 carrot, diced small
• 1 small onion, diced small
• 1 leek, finely sliced
• 1 stick of celery, diced small
• 2 star anis
• 50g fresh ginger
• 1 tbsp Chinese five-spice powder
• 1.5l hot chicken stock
• 1.5l hot beef stock
• 50ml young balsamic vinegar
• 2 tbsp honey

Method:

Pre-heat your oven to 180-190ºC/gas 4-5.

Seal the belly off in a hot pan that is large enough to hold all the ingredients and oven proof.

Once the belly is golden brown all over, remove from the pan and set to one side.

Add the carrots, onion, leek, celery, star anis and ginger to the pan and its remaining hot pork fat. Cook for about two minutes on a low heat, then add the five-spice powder and cook for a further minute

Place the belly back into the pan, on top of the vegetables, and add the hot stocks. Cover with an airtight lid or tin foil and cook in the pre-heated oven for three to four hours until soft and tender.

Remove the belly from the pan and drain off stock from the vegetables. Next, place the vegetables back in the pan and cook on a high heat until they start to brown. Add the vinegar and honey and cook for 30 seconds. Then add the vegetable stock and reduce until it reaches sauce consistency. If you like a smooth sauce, pass through a sieve.

To finish the belly, fry in a non-stick pan skin side down or under the grill to crisp up the skin.

Finish with the spiced sauce.