Watch on as barbecue master Daniel shows us how to make Duck & Rice’s signature pork belly. The chef dries the pork for up to five hours before blanching it in a master stock. The pork is then hung overnight and warmed in the duck oven before it’s spiked and salted. The pork is cooked in the oven and hung until serving.
Sign up here to get next week’s masterclass straight to your inbox or follow us on Facebook and never miss a video.
Image credit: Steven Woodburn