This recipe for pork belly with honey, mustard and rosemary ash serves 6.
Cover 1,2kg of skinless pork belly with 500ml of white wine and 5cm of chopped fresh ginger. Cover and roast for 1 hour and 30 minutes at 190°C until tender. Remove the cover, brush with honey and bake until golden. Place 125ml of rosemary leaves in a roasted tray under the grill of the oven until blackened, 8 – 10 minutes. Serve the pork belly with grainy mustard, crystallised ginger and a slice of honeycomb, dipped in the rosemary ash. Season to taste with salt.
