One Tray Korean-Style Pork Belly With Gamja Jorim

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Chop your potatoes (skins on) into large, bite-sized pieces

Peel and chop your brown onion[s] into wedges

Combine your cornflour, soy sauce and toasted sesame oil with 2 tsp [3 tsp] [4 tsp] sugar and 50ml [75ml] [100ml] cold water – this is your braising liquid

Pat your pork belly dry with kitchen paper, then season all over with a pinch of pepper

Transfer the seasoned pork belly to one side of a baking tray (or two!)

Add a large piece of tin foil (or two!) to the other side of the baking tray[s], leaving enough excess to fold over on itself to form a parcel[s]

Add the chopped potato and onion wedges to the centre of the tin foil and pour over the braising liquid

Tip: Cooking for 3 or more? Divide all the ingredients equally between the 2 trays!

Fold the foil over the top, scrunching it together to form one big parcel[s]

Put the tray[s] in the oven for an initial 30 min

Top, tail, peel and slice your carrot[s] into discs

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into bite-sized pieces

After an initial 30 min, remove the tray[s] from the oven and set aside the pork belly

Add the carrot discs, chopped pepper and your chilli flakes (can't handle the heat? Go easy!) to the tray[s] and give everything a good mix up

Place the pork belly on top of the vegetables and return the tray[s] to the oven for a further 18-20 min or until the veg is tender and the pork belly is cooked through (no pink meat!) – this is your roasted pork belly, gamja jorim & spicy roasted veg

Transfer the roasted pork belly to a clean chopping board to rest for 2-3 min

Slice the rested pork belly