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Belly pork
£10.36 per kg
Layers of meat and fat that render down over a long cook until the meat is soft and the skin shatters. Score the skin, dry it well, salt it, and give it a low oven for a few hours before blasting the heat at the end for the crackling. Endlessly forgiving and outstanding value. Serve with apple sauce and something sharp to cut through it.
Dry the skin overnight uncovered in the fridge if you can. 160°C for 2.5–3 hours, then 230°C for 20 min for the crackling. Wet skin never crackles.
250–300g per person raw. A bit of the weight renders away as fat.