For the lamb, cut off any large pieces of the fat and place these into a hot pan (that you can safely put into the oven later) in order to render the fat out. Meanwhile, cut up the trimmed lamb into large pieces. Remove the pieces of fat from the pan, and fry the meat… I want this one.
Crispy slow roasted pork belly with a vinegar caramel dressing and a basil, coriander and vietnamese mint salad. Pork Belly: Preheat the oven to 220°C. Take the pork belly, and pat it dry with paper towels. Score the skin in a criss-cross pattern with a sharp knife. Rub the coriander, cumin and a good amount of… Learn how to make this.