Belly of pork

Method

1 Bring a large pan of water to the boil, then turn the heat down as low as possible. Tuck the thin end of the belly underneath. Make incisions all over the fat side. Combine the lemon zest and sage and stuff a large pinch into each incision. Wrap the belly securely in two layers of foil, pleating the edges to secure them. Immerse the parcel in the boiling water and cook for 2 hours. The water shouldn't boil now, but be at a temperature of about 90°C. You can always add a drop of cold water to lower it.

2 Unwrap the pork and place it on a plate, set another on top, weight it and leave to cool. Wrap it in clingfilm and chill overnight.

3 Heat the oven to 220°C (200°C fan oven) gas mark 7. Season the pork and place it fat-side up in a roasting dish. Pour over a little olive oil and roast for 25-30 minutes until golden. Carve into thick slices and serve with the braised courgettes. Alternatively, you can thickly slice the poached belly, season and fry the slices for about 4 minutes each side over a medium heat until golden and crisp.

Cook's note: You will need to poach the pork belly a day in advance of eating it.