Spoon the pork mixture into the centre of the wraps, then dollop a little sour cream along the top. Finish with a handful of lettuce and cucumber, then roll up and serve straightaway.

For a whole pork belly, take a leaf out of the Italians’ book: slather the belly with herbs, roll it up and tie it tightly, then roast in a low oven overnight (look for a recipe for porchetta).

In the past I've posted about grilling Taylor Pork Roll. I love the stuff. It grills up fantastic and really tastes great with cheese on an English muffin. This year we raised the bar a little bit ...