- •1.5kg pork belly, skin on
- •Sea salt
- •2 tablespoons fennel seeds, toasted
- •2 tablespoons coriander seeds, toasted
- •Black pepper
- •2-3 cups water
- •3 red onions
- •1 red chilli
- •2 bay leaves
- •25ml olive oil
- •60g brown sugar
- •60ml balsamic vinegar
- •60ml red wine vinegar
- 1.Preheat the oven to 180 degrees Celsius.
- 2.In a mortar and pestle, grind up the fennel and coriander seeds.
- 3.Season the meat side of the pork belly with the fennel and coriander seeds, salt and black pepper.
- 4.Next, create a layer of salt over the skin, spreading the salt in a generous but even layer.
- 5.Place the pork belly, skin side up, on a roasting rack over a tray. Add 2-3 cups of water to the tray and place the tray into the oven on the top shelf. Roast for 60 minutes.
- 6.Pull out the pork belly. Remove the salt crust and discard it.
- 7.Increase the oven temperature to 240 degrees Celsius and continue roasting pork belly for 40 minutes.
- 8.Once roast has crackled and meat is tender and cooked, take the roast out of the oven to rest for 20 minutes.
- 9.For the onion chutney, slice the onions and chilli thinly. Put them into a pan on low heat with the bay leaves and oil. Allow to cook down for approximately 15 minutes.
- 10.Once the onions have caramelised, add the sugar and the vinegar's and simmer for 20-30 minutes.
Note: Pour the chutney into hot, sterilised jars and let it cool. Ideally, you should leave it for a month or more before you eat it, to mature in flavour.