Pork Belly

Spice Rub

• 2 teaspoons cardamom pods
• 1 star anise
• 3 teaspoons cumin seeds
• 2 teaspoons black peppercorns
• 1 cinnamon stick
• 2 teaspoons mustard seeds
• 3 teaspoons coarse salt

Roast spices in a heavy frying pan for 5-6 minutes. Grind together in a mortar and pestle or coffee grinder.

For the Pork

• Piece of pork belly
• Olive oil
• spice rub above
• veges: eg. approx: 2 onions, 2 carrots, 2 sticks of celery, 2 granny smiths

Preheat oven to 220 degrees.

To prepare the pork score pat it dry then score it with a stanley knife or other sharp knife; don't cut too deep. Rub the pork with olive oil, then rub the spice mix generously over the whole piece of meat - all sides and into the score marks if you can. 

Cut the onions in half, carrots into 3 pieces and other veges into large pieces. Place them in a roasting dish along with a cup or 2 of water. Place the pork on the vegetable bed and place in the hot oven.

Roast for 40 mins then drop the oven down to 160 degrees and roast slowly for at least 2 hours. The longer you roast the more fat is rendered out. If the skin is not well crackled well you can turn the oven up high for a while but watch it like a hawk.