Juleribbe

Step 1: Rub 2 tbsp flaky sea salt and 1 tsp white pepper into the cuts in the rind and the meat. Leave uncovered on a tray in the fridge for 1–2 days.

Step 2: Heat the oven to 450°F (400°F fan). Put 5 ½ lb bone-in pork belly (ribbe), rind scored in squares rind-up on a rack in a roasting tin and level it with folded foil underneath so the rind is flat. Pour 1 ¼ cups water into the tin.

Step 3: Roast for 30 minutes, then lower to 350°F (300°F fan) and cook for 2½ hours, topping up the water so the tin doesn't burn.

Step 4: For the last 15–20 minutes, turn the heat back up to 450°F until the rind bubbles and crackles all over. Watch closely, as it goes from crackling to burnt quickly.

Step 5: The meat should be tender and at least 145°F in the thickest part (it will be much higher by now). A common mistake is covering the rind with foil: it steams soft. Rest for 20 minutes.

Step 6: Skim the fat from the tin, add 1 ¼ cups pork or chicken stock, bring to the boil and thicken with 1 tbsp cornflour mixed with a little cold water. Cut the ribbe between the ribs and serve with the gravy.