1 tb Fennel seeds
1 tb Coriander seeds
Flaked sea salt and pepper
Sunflower oil
1 1/2 kg Pork belly (3 lb 5 oz);
-rind scored in a diamond
-pattern
600 ml Dry white wine (2 c)
Make the prunes at least a day ahead.
Make the cucumber at least a couple hours ahead.
Crush the spices with some salt in a mortar. Add 2 tb oil, then rub
this all over the flesh of the pork. Cover and refrigerate for an
hour.
Preheat the oven to 220°C/425°F/gas 7. Rub the skin of the pork
outside with more oil, then season all over with salt and pepper,
pressing the salt flakes into the skin. Roast in the preheated oven
for 30 minutes.
Pour half the white wine around the pork and reduce the heat to
170°C/325°F/gas 3. Cook for a further 1-1/2 hours, pouring the rest
of the wine round the joint about an hour before the end of cooking
time. Take the pork out of the oven, cover with foil, insulate well,
and leave to rest for about 15 minutes. Carve and serve with the
cooking juices and pickles.
Recipe by Roast Figs Sugar Snow by Diana Henry, 2005
