Sticky, sweet, smoky and glistening, this is a dish that won’t disappoint any meat-lover. Serve with a fresh herbed salad, coleslaw and anything pickled of your choice.

Serves: 4

½ kg free-range, organic pork belly
Olive oil

For the marinade:
20ml smoked water
1 garlic clove, peeled and finely chopped
1 thumb sized piece of ginger, peeled and finely chopped
1 tbsp honey
10ml tamarind concentrate
1 tsp mustard
Juice from ¼ lemon
1 tbsp demerara sugar
½ teaspoon pure sea salt with chilli & garlic
1 tbsp good-quality brown sauce
1 spring onion, finely chopped

Preheat the oven to 180C.

Mix all the ingredients together for the marinade.

Drizzle a little olive oil into a roasting pan to prevent the pork from sticking.

Cut the meat into 4 equal slices, and score the pork belly before pouring over the marinade. Use your hands to rub well into the pork. Pour over a little olive oil to finish, and grind over some fresh cracked black pepper.

Leave for an hour for the marinade to work its magic.

Roast in the oven for 30-40 minutes, or until starting to char nicely. (If you’ve got a BBQ going, finish them off on the BBQ to increase the smokiness.)