Serves: 4 with a little left over for sandwiches
Cooking Time: 2 1/2 hours
Serving Suggestion: Enjoy with creamy mash and gravy, roasted apples or give it an Asian twist and serve it with basmati rice and a sweet and sour sauce – heaven on a plate!
Prep Time: 20 minutes

INGREDIENTS

  • 1 slice pork belly
  • salt
  • 1.5 g pepper
  • 2 Tbsp whole dry coriander

COOKING INSTRUCTIONS

  1. Pre-heat the oven to 180oC.
  2. With a very sharp knife, score the belly right through the top layer of skin (the crackling part). I score it only one way, the same direction as you are going to cut the meat for serving.
  3. Pat the meat dry with some kitchen toweling and leave while you prepare the coriander.
  4. Place the whole dry coriander in a dry pan and roast it until you can smell the flavors. Place the coriander in a pestle and mortar and crush.
  5. Now rub the belly with salt, pepper and the dry coriander, making sure you rub the spices into the scored slices.
  6. Place the pork belly in a roasting pan, on a wire rack, and roast for about 2 to 2½ hours or until the crackling has the perfect crunch.
  7. Allow meat to rest for about 10 to 15 minutes before serving.