Squeal, little piggy!

Pork...the other white meat, that is what this weeks experiment centred around. I really love pork, with its amazing versatility, ability to take on fantastic flavours from almost any herb/spice/marinade/sauce and finally I love it because it can come to the party all dressed up or arrive casual as you like and still be brilliant.

When we were in Padstow, Cornwall I had a great pork belly dish that the chef had apparently soaked in a cure/brine for 5 days. I decided to try my own version. So after researching numerous brines on the web and books on our shelf I opted for a simple water, salt, muscavado sugar, juniper berries, peppercorn, cloves, star anise and bay leaf solution.