Pork belly may have already passed its peak on restaurant menus, but since when did crispy, juicy, fatty pork ever go out of style? In fact, chef Jose Garces thinks you need to use more of this ...

Meatballs are made with ground pork, but they're not always made ... Fatty cuts -- like pork belly -- can result in greasy meatballs with an unbalanced texture, while leaner cuts -- such as ...

which makes the texture so much better than pork that's ground in a mincer, and they also used a fatty cut (I use skinless pork belly). Hand-mincing takes some patience and very sharp knives ...

Dry the pork belly skin with kitchen paper ... Mix the apples with the onions, sage and a little freshly ground black pepper and arrange in the middle of a small roasting tin.

Add the cooked lentils, wine and mustard. Stir and season to taste with salt and freshly ground black pepper. Cut the pork belly into two portions. Skim the fat from the top of the broth and discard.