- Take Linley Valley Pork Belly.
- Marinade overnight for 24 hours with in a delicate blend of five spice powder, ginger powder, salt and sugar.
- Score crackling and brush with a mix of vinegar and bi carb soda.
- Oven roast on highest heat for 20 mins to start crackling, then reduce to 180 degrees. Cook for approximately 25 mins for every 500g of weight.
- Serve with roasted tomatoes and chargrilled chorizo.
