From bacon butties and post-football match bangers, to a slow-cooked pork roast on a Sunday, pork is one of the most versatile meats. This collection of the best-loved pork recipes on Great British Chefs explores its versatility, in all its piggy glory, including chops with a creamy cider sauce, loin braised in milk and pork belly with apple, and the best way to get that perfect crackling.

Pork chops can easily become dry and tasteless if not cooked well. This recipe shows how to achieve the tastiest, juiciest pan-fried pork chops (one tip is to slowly render the fat), with an apple-y pan sauce to go with them.

A fatty, but richly flavoured cut, pork belly benefits from slow and low cooking. This treatment sees it dry brined in salt overnight, in order to get the crispiest skin, before cooking on a super low heat until meltingly tender.

A great, midweek recipe, this Taiwanese-style pork mince dish is packed with flavour thanks to caramelising then brining the meat. Plus, as a bonus, this recipe has a great method for making a gorgeous soy-cured egg.

From the region of Emilia-Romagna, this recipe uses a traditional technique of slowly braising meat in milk. The finished result is rich and creamy, with separated curds forming a kind of ricotta in the base of the roasting tin.

A delicious alternative to a traditional roast, here pork belly is cooked Italian style with cannellini beans, shallots and herbs. Great for a spring or summer Sunday lunch or dinner with friends.

For a classic pork roast, this is the recipe you need. Chef Sally Abé shares her foolproof recipe for perfectly roasted pork loin and, crucially, her trick to achieve the crunchiest crackling – boiling the skin to soften it first.

Jun Tanaka uses Iberico pork, known for being some of the best in the world, for this recipe. Specifically this dish heroes the ‘presa’ cut, a well-marbled section taken from the top of the pig’s shoulder, serving it with a herby chimichurri, red pepper purée and chickpeas.

A type of confit, the French method of cooking pork belly gently in fat gives a deliciously moist finish. It is then shredded and pressed into a tin, before the fat is poured over and left to set. This preserves the meat which can be kept or eaten straight away with some bread, cornichons or small pickles.

Some days only meatballs will do, and these Italian classics are the perfect weekend project. Served with fresh homemade tagliatelle pasta, and scented with sage and fennel, these tender meatballs are a delicious labour of love.

There are several steps to this truly restaurant-quality pork dish, but the results are outstanding. Rich, tender pork belly is pressed, layered with black pudding, breadcrumbed and deep-fried until crisp. It’s served with a creamy celeriac remoulade and tart green apple purée.

Sri Lankan curries tend to lean on ingredients like tamarind, lemongrass and cinnamon in combination with spices and black pepper. And this provides a delicious treatment for pork belly in this recipe which also includes a great method for making your own roasted Sri Lankan curry powder.