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  1. Mix all the marinade ingredients together before rubbing into the pork steaks on both sides. Cover then chill overnight.
  2. The next day rinse the marinade off the belly steaks by immersing in ice-cold water for a few moments before removing to pat dry with kitchen towel and leave to air-dry for an hour or so.
  3. To cook, simply place in a hot griddle pan or place under a pre-heated grill.
  4. Once the edges start to caramelize turn over and reduce the heat to medium and continue cooking until the layers of cured fat have become golden and the pink flesh is firm to the touch.
  5. Try this with lentils cooked in rich stock and lots of diced vegetables or beautiful creamy mashed potato.