Though I’m not much of a meat eater, my boys are, and I quite like cooking meat. Tonight was my first attempt at slow-roasted pork belly. The recipe was from Jamie Oliver, and I mainly followed it — apart from using cider instead of white wine and crisping the skin for 20 minutes rather than 10 (and I turned up the heat again at the end of the cooking time to get the crackling even crispier).
I should have taken a photo of the roast when it came out of the oven, but the Big T had already got ready to carve.
Consensus: I’m allowed to cook this again.