This is a super-easy summer supper that doesn’t take long to prepare or cook and tastes delicious. It hardly warrants a recipe really but a slice of crisp, spicy belly pork makes such a nice change from sausages or burgers on the BBQ. I served it with my orzo summer salad but it would be just as nice with charred vegetables like courgettes and buttered new potatoes.

• Belly pork slices – one nice thick one per person.
• Dry rub – I use either a tsp each of paprika and salt or curry powder and kosher salt. Kosher salt (I buy Diamond White from amazon) isn’t treated with iodine like table salt and it dissolves easily into the meat fibre which means that it seasons it more effectively.
• 1 tbsp light olive or rapeseed oil.

To make…

• Pat the belly pork slices dry with some kitchen paper. Mix a teaspoon of either paprika and kosher salt or curry powder and kosher salt together and rub all over both sides of the pork slices. Leave to dry out for an hour or so and to allow the flavours to infuse.
• Heat your BBQ to high, brush each side of the pork slices with a little oil and then cook each side on the BBQ until golden. It should take around 15 minutes. Place on the resting rack for 5 or 6 minutes before serving.

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