Chef-proprietor Gary Usher takes a break from his burgeoning restaurant empire to prepare a comfort food classic, roast stuffed pork belly. Michael Raffael reports
Roast pork belly surfaced as a restaurant dish at the height of the modern British cookery movement, with its success owing more than a nod to Fergus Henderson's Nose to Tail Eating and slow food, rare-breed meat and gastropubs all playing their part.
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