Tom Kerridge revealed his tip on who to make your own brining mix for pork belly on the the first episode of Food Detectives.

Tom says: “This tip is the trick of the trade on how restaurants produce meat that melts in the mouth and taste so much better than if you cooked it at home. Brining helps to deliver moisture and flavour to a dish, and as well as pork, you can try it with other meats such as chicken or turkey.”

The ingredients for the brine are: 1 liter water, 150g demerara sugar, 200g sea salt, 1 tbsp black peppercorns, 2 cloves, 1 bay leaf and sprig fresh thyme.