Directions

1. Dry and score the skin of the pork belly. Place it in a plastic container that’s big enough for it to lie flat. Combine the salt, herbs and spices and rub the mixture over both sides of the meat. Cover tightly and leave to cure for 24 to 48 hours

2. Once cured, brush any residual cure from the pork. Place the meat into an ovenproof earthenware or ceramic dish with enough room for the lard to cover it. Put the lard into a pan over a low heat to liquefy. Once melted, pour it carefully over the pork belly, making sure all of the meat is covered. Place a layer of foil securely over the top of the dish
   

3. Put it into an oven preheated to 130˚C fan and allow to cook very gently for at least 4 or up to 7 hours. Once cooked, you can choose to use your pork straight away, or you can store it in the fridge, covered in lard for up to 3 months. As long as the lard completely covers the meat it’ll be protected from air or bacteria creeping in
   

4. When you’re ready to use your pork confit, warm it through so you can drain off the lard (which you can reserve for making the best roast potatoes in the world), lay the meat flat on a roasting tray and put another roasting tray, weighed down, on top. This flattens and compacts the belly. Let it press for a good couple of hours, or overnight (you see what we mean about not being in a hurry…)
   

5. Cut the pork confit into 4 slices and pan fry in a little bit of olive oil until warmed through, crispy on the outside and so tender inside. Serve with soft cannellini beans and a green salad or celeriac remoulade. Alternatively, use it as an ingredient in a classic, indulgent cassoulet