The belly of pork is economical and so delicious, the long cooking makes for tender results.
3 kg belly of pork, rind on, on the bone, (ask the butcher to score it well or use a stanley knife)
Serves 6-8
1 teaspoon chilli powder
1 teaspoon ground cumin
1 teaspoon coriander
sea salt and black pepper
glass of wine
200ml stock
dash of balsamic vinegar
pineapple salsa
1 pineapple, peeled and diced
1 red pepper, deseeded and diced
1 red chilli, finely chopped
juice of 1 lime
Start a day ahead, place the pork in a shallow dish, mix the spices and seasoning together, rub into the meat, leave in the fridge overnight. To cook, set oven gas mark 6/200c. Place the pork in the oven for 2 hours until the crackling is formed, then reduce the heat to gas mark 4/180c, add the wine and stock and continue cooking for another hour, keep the liquid topped up during cooking. Meanwhile make up the salsa, mix all the ingredients together. Remove the pork from the oven and keep warm. Pour off excess fat and boil up the juices with a dash of balsamic. Serve with the sliced meat and the salsa. Stir fry greens would be perfect with the pork. 