A quick scan around the restaurant and you’ll see this starter sitting on most tables. Rolled up pork belly stuffed with wild fennel and baked to a layer of crackling skin all around, it’s served as a whole cut before the server helps to snip it into smaller pieces. The bites were tender with a touch of light pepperiness. It was sadly dry in some parts, but all’s well with dips into that addictive side of spicy mustard!