Miss Piggy’s Giggle by Spud and Cos (Slow roasted pork belly and glaze, served with roast garlic, baby potatoes and asparagus and snow pea salad with toasted flaked almonds)

Pork Belly

1. Heat oven to 160°C fan forced
2. Score Pork Belly skin with a sharp knife and massage with oil and salt. Put pork on an oven roasting tray rack over water and slow roast for 2.5 hours, basting occasionally.
3. Once cooked, remove from oven and cover with foil to rest. Save pan juices.
4. Put honey, star anise, coriander seeds, bay leaves and garlic in a saucepan. Simmer over high heat so flavours infuse. Add pan juices and simmer for several minutes until thickened. Sauce can be spooned over cut pork or put in a jug to serve.

Potatoes

1. Put baby potatoes, garlic bulb (cloves separated and skin on), lots of olive oil and sea salt in a large baking tray and put into 180°C fan forced oven
2. Cook for 45 mins or until potatoes are cooked through. These can be served hot or cold.

Salad

1. Shake mustard, honey, oil and lemon juice in a small jar and put aside.
2. Boil salted water and blanch asparagus until spears turn emerald green. Rinse under cold water. Repeat with snow peas.
3. Roast flaked almonds.
4. When serving, arrange washed rocket, spinach, asparagus, snow peas and almonds on a serving platter and drizzle with dressing.