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Spices key to pork belly dish

Spices are a key ingredient in a recipe that has been created by one apprentice chef.

According to the Kansas City Star, Jonathan Ponzer of the Johnson County Community College has developed a spiced pork belly with stewed vegetables, which requires curing the pork in spices for two days prior to cooking.

Despite the long preparation time, the dish is relatively easy to make, as once the pork has been cured, it needs to be simmered with vegetables for a couple of hours and then finished off with an hour of roasting.

This helps to give the meat a crisp outer layer and Mr Ponzer said more people should be trying to cook with pork belly.

"[It] is an underutilised cut of meat which is really too bad, because it's inexpensive and tasty," he was quoted by the news source as saying.

Spices can add flavour to a wide variety of dishes and Marco Pierre White, writing for the National, recently suggested adding thyme or cardamom pods to carrot soup.