The ultimate pork belly

Method

• step 1

  Pat the pork belly dry using kitchen paper. Score the skin at roughly 2cm intervals in one direction (not in a criss-cross) using a sharp knife, taking care not to cut down into the flesh.

• step 2

  Toast the fennel seeds and black peppercorns in a dry frying pan over a medium heat for 2-3 mins until fragrant, then grind together using a pestle and mortar, or blitz in a mini chopper along with the garlic, rosemary, thyme, bay and sea salt to make a damp green salt mix. Spread over a shallow tray or dish roughly the same size as the pork – if the sides have less height than the pork, all the better.

• step 3

  Lay the pork flesh-side down on the herb mixture, pressing on it to make good contact with the meat, but not the skin. Salt the skin generously and evenly, working it into the cuts. Chill the pork, uncovered for at least 8 hrs and up to 24 hrs so the skin dries and the meat absorbs the flavours. The herby salt mix should dissolve into a sticky brine.

• step 4

  Heat the oven to 160C/140C fan/gas 3. Lift the pork from the herb mixture and thoroughly wipe or scrape the herbs from the flesh. Pat the skin dry using kitchen paper, brushing away any visible excess salt. Put a wire rack or trivet over a large roasting tin and sit the pork on top, skin-side up.

• step 5

  Roast for 2 hrs 30 mins, undisturbed. Remove the pork from the oven and brush oil over the skin liberally. Turn the oven up to 240C/220C fan/gas 9 and roast for another 20-30 mins, checking every 10 mins, until the skin is puffed up, crisp and golden. Lift the pork onto a board and leave to rest, uncovered, for 10 mins, then use a serrated knife to carve the pork into thick slices. Serve with apple sauce and all your favourite roast trimmings.