Pork Belly with Perfect Crackling
|Coriander seeds||1 Tablespoon|
|Fennel seeds||2 Teaspoon|
|Thick end pork belly piece||2 Kilogram (unrolled)|
Preheat the oven to 220°C/gas 7.
With a pestle and mortar, bash the spice seeds lightly until they are just cracked.
If the pork skin isn't already scored, do it yourself with a sharp knife.
Rub salt, pepper and a bit more than half the cracked seeds onto the skin, working them into the scores.
Scatter the remaining cracked seeds into a large1 roasting tin; put the meat on top and roast for 30 minutes, then turn down the temperature to 180°C/gas 4 and cook for about 1 hour 30 minutes more - until the juices run clear when the meat is pierced with a skewer and the skin has crackled to a gorgeous golden brown.
If the crackling looks pale, turn the heat back up high and keep checking until it is done.
Leave to rest in a warm place, uncovered, for 20 minutes.
Remove the crackling from the pork before carving.
Cut the joint into thick slices and break the crackling into pieces.