Jason Atherton makes pan fried pork belly in a brioche bun with fish sauce and mayonnaise on Saturday Kitchen Live.

Jason says: “This is the simplest thing I have ever done on Saturday Kitchen. For a luxury version of the BLT sandwich, pan fry the pork and served with lettuce and tangy tomato chutney in a brioche bun with bacon mayonnaise.”

The ingredients for the pork belly are: 1-1.5kg pork belly, 1 bulb garlic, 1 Spanish onion, peeled and halved, ½ head celery, roughly chopped, 20 peppercorns, 2 bay leaves and small bunch thyme.