Pork belly chops in barbecue sauce

Serves 4

I had these at the Hawksmoor Restaurant on Commercial Street in London's East End, and the reason they tasted so good was down to the quality of the meat - Nick Strangeway told me that all their meat comes from the Ginger Pig (Moxon Street, Marylebone, 020-7935 7788; or visit their stall at London's Borough Market). You can crisp up the rind separately and use it for home-made pork scratchings.

4 pork belly chops on the bone, weighing about 200g-250g each, with the rind removed
5 allspice seeds
2tsp fennel seeds
10 black peppercorns
2 cloves of garlic, peeled and crushed
Zest and juice of half a lemon
Half a small chilli, chopped
1/2 tbsp sea salt
1tbsp clear honey
1/2 tbsp brown sugar
2tbsp olive oil
2-3tbsp water

Pre-heat the oven to 175C/gas mark 4.

Lightly toast the allspice, fennel seeds and black peppercorns, then crush to a powder in a pestle and mortar or spice grinder. Blend with the rest of the ingredients, then coat the pork and place in a roasting tray. Cook for 1 hour, basting every so often, then drain off the excess fat and turn the oven up to 200C/gas mark 6. Continue cooking the chops for another 30-40 minutes, turning and basting them until they are nicely caramelised.

Serve as they are or with a salad.