Pork belly doesn't get more indulgent than this. Amazingly tender pork cooked in oil and served with sharp, spicy trimmings. For this recipe you will need a chef's blowtorch, a heavy weight to press the pork and a food processor.
The meat on these lamb shanks is so tender that it falls off the bone. Serve with mounds of mash for the ultimate comfort food supper. If you are cooking this recipe for two, the cooked lamb shanks will keep in the freezer for up to 4 weeks. Equipment: You need a slow cooker to make this recipe.