Straight from the grill (or even the oven), the glossy brown hue and smoky, charred edges of pork belly burnt ends are always a sight to behold. In the flavor department, it certainly isn't ...

Succulent pork coated in a rich, sticky glaze. Serve with rice and stir-fried pak choi, or piled into bread rolls with fresh mint, coriander and chilli. Put all the belly strips into a slow cooker ...