Inspired by the range of Mother’s Day roasts the butchers created last week, I thought I should cook a pork belly because I have not cooked one for some time and it tastes very good.

I researched a couple of recipes and created a hybrid of two, which I probably should not have done, but it worked out well.

The rind was already scored by the butchers so my first task was to place it on a wire rack and pour boiling hot water over the rind. This opens the score lines, into which I rubbed olive oil and loads of Murray River Pink salt.

The oven was preheated to 240c. I cooked the belly on the wire rack in a baking dish, with a little water in the dish for tenderness, uncovered for 50 mins at 240c and then turned down the heat to 160c for a further 25 mins. I rested it for 10 mins and sliced it to serve. Easy!

The rind crackled a bit. Had I not placed water into the base of the pan to ensure its tenderness it would have crackled more but it was still good (and moist!).

The vegetables were largely chopped Pontiac potato, sweet potato, skin on carrot, two shallots and for a bit of colour I added some broccoli. All tossed in olive oil. I placed the veggies in the oven with the belly and removed them at the 50 minute mark. They were deliciously soft. The broccoli, which I had never roasted before, shrunk in size and burnt a little but was really tasty.

The Brussels sprouts were done as usual, in oil and butter in a hot frypan on the stovetop.

Don’t fear the pork belly. It is possible to achieve this meal with little cooking experience.