Pork belly with anchovy and chestnuts

Preparation method

1. Preheat the oven to 230C/450F/Gas 8.

2. Place a roasting tin over a medium heat and add the oil from the can of anchovies and the olive oil. Add the onion and garlic and fry for 2-3 minutes, or until softened but not coloured.

3. Roughly chop the anchovies and add to the pan, along with the chopped chestnuts. Season with freshly ground black pepper and pour in the beer.

4. Score the pork belly skin with a sharp knife, at 1cm/½in intervals and rub with salt and olive oil. Place the pork into the roasting pan, making sure it covers the chestnut mixture.

   Technique: Scoring skin

5. Roast for 30 minutes, then reduce the oven temperature to 160C/325F/Gas 3 and roast for a further three hours, or until the pork is very tender and the skin is crisp and golden-brown.

6. To serve, thickly slice the pork belly and spoon over the chestnut mixture from the pan.

Less than 30 mins preparation time

Over 2 hours cooking time

Serves 4-6