Sherry-glazed pork belly from Taste & Technique: Recipes to Elevate Your Home Cooking (page 251) by Naomi Pomeroy and Jamie Feldmar

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Bread salad with asparagus, pickled rhubarb, and flat-leaf parsley; Arugula with cherries, shaved sheep's milk cheese, and sherry vinaigrette; Kale with quick-pickled apple, Gruyère crisps, and creamy Dijon vinaigrette; Fresh corn and summer vegetable succotash

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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  • Eat Your Books

    Preparation begins 3 days before serving.

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