Having enjoyed this moden take on a surf ‘n’ turf at a restaurant in Devon recently we decided to give it a go ourselves. We found this Gordon Ramsay recipe and adapted it a little. We eat a lot of pork belly but have never cooked it like this before, the pork was even more delicious. Ramsay suggests you discard the rind, we made perfectly crunchy crackling and served it alongside. The pork belly and langoustines were brought together with a sticky soy and balsamic vinegar glaze. An exceptionally tasty dish that we’ll definitely be having again, and again.