Pork belly, radicchio and hazelnuts

Serves 4-6 Starters and mains

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Method

Preheat the oven to 180°C/350°F/Gas 4 and roast the hazelnuts on a baking sheet for 5 minutes, taking care they do not burn. Leave to cool then roughly chop.

Turn the oven up to 240°C/475°F/Gas 9. Put the sliced onion into a roasting tin and place the pork belly on top, skin-side up. While the oven comes up to temperature, score the skin of the pork with a very sharp knife or a razor blade (you could even use a clean Stanley knife from your toolbox). Rub sea salt into the skin and smear with a little oil. Place the pork in the preheated oven for 10–15 minutes, until browned.

Turn the oven down to 160ºC/325ºF/Gas 3 and continue to cook for about 1 hour, or until tender. During the cooking time add a little water if the pork and onions start sticking or burning. Remove the pork belly when cooked and allow to rest and cool slightly. Collect all juices from the pan and pass through a fine sieve.

Core the radicchio and remove all the leaves, tearing the larger ones in half. Place in a large mixing bowl. Use the warm pork fat and juices to dress the radicchio salad with the toasted and chopped hazelnuts. Slice the pork belly and place in the bowl with the radicchio and hazelnuts. Splash over the red wine vinegar and add a pinch of salt and pepper. Scrunch the salad together with your hands so that the dressing mixes through and the radicchio warms and wilts.