A Classic Danish Dish Gets a Smoky, Summery Twist Roast pork is a beloved staple in Danish cuisine, but when infused with BBQ ...

Restaurants usually serve the thinly sliced pork belly wrapped around a piece of cucumber, but that’s a little too fussy for a homestyle meal. This presentation is simpler and faster.

Cooking pork belly slices in an air fryer guarantees a crispy outside and succulent meat inside. Once you've made this sticky, sweet and spicy marinade you'll be making it every week! In November ...

1. Preheat the oven to 180C/160C fan/gas 3. Cook the pork belly pieces in a pan of boiling, salted water for 2-3 mins, then drain and plunge into a bowl of cold water. 2. Meanwhile, combine the ...

Dry the pork belly skin with kitchen paper ... Reheat the cider gravy until bubbling and cut the pork into thick slices. Serve the pork and crackling with the apple and sage and the hot gravy.

I like to use skinless pork belly, which, because it’s so layered, stays moist; buy a leaner cut, if you prefer, but take care not to overcook it. If you want to save time, buy pre-sliced pork ...

Well-chosen seasonings enhance the pork’s natural flavours, while a bed of onions in apple juice and balsamic vinegar creates a rich base.