Slow-roasted pork belly with peach salad

Ingredients

• 1 x 2kg bone-in pork belly, skin scored

• 2 tsp sea salt, plus extra for rubbing

• 1 tsp fennel seeds, lightly toasted

• 1 tsp coriander seeds, lightly toasted

• 4 white peppercorns

For the salad

• 1 eschalot (French shallot), thinly sliced

• 2 tbsp apple cider vinegar, plus extra as needed

• 500g yellow peaches, halved and cut into 3-4cm pieces

• large handful of coriander leaves, roughly chopped

• large handful of mint leaves, roughly chopped

• 1 tbsp extra virgin olive oil

• sea salt and black pepper, to taste

Method

1. Step 1

   The night before you plan to cook the pork, place the pork belly, skin side up and uncovered, in the fridge to dry out. One hour before, remove from the fridge and rub the skin generously with salt. Preheat the oven to 220C fan-forced (240C conventional).

2. Step 2

   Wipe the pork, removing excess salt and any moisture, and place in a roasting tray, skin side up. Set aside.

3. Step 3

   In a mortar and pestle, grind the 2 teaspoons of sea salt, fennel seeds, coriander seeds and peppercorns. Rub all over the pork, mainly focusing on the skin, and roast in the preheated oven for 20 minutes.

4. Step 4

   Reduce the oven to 160C fan-forced (180C conventional) and continue to roast for 2-2½ hours or until the pork is extremely tender and the skin has crackled. (If it isn’t yet as crunchy as you’d like, turn the oven to the grill setting and continue cooking for a little while longer. Make sure you keep an eye on it as it will easily burn under the grill.) Set aside for 15 minutes.

5. Step 5

   Place the shallot in a medium bowl with the apple cider vinegar and a good pinch of salt. Toss to coat and set aside for 10 minutes. Add the remaining salad ingredients and season to taste. It should have a nice kick.

6. Step 6

   Cut the pork belly into pieces and serve with the peach, mint and coriander salad.