Submitted by Keren Fitzgerald of Poole

Ingredients

1 x 1.5kg (3lb) piece of thick belly pork with the rind 1 teaspoon black peppercorns (or coarse ready ground peppercorns) 1 tablespoon sea salt flakes 2 teaspoons five-spice powder (or any other spice mix that takes your fancy really!)

Instructions

Spike the skin of the pork with a fine skewer or a larding needle as many times as you can, going through into the fat but not so deep that you go into the flesh. Then pour a kettle full of hot water over the skin, leave it to drain and then dry it off well. Heat a dry, heavy-based frying pan over a high heat. Add the black peppercorns and shake them around for a few seconds until they darken slightly and start to smell aromatic. Transfer to a spice grinder and grind to a fine powder. (alternatively, ready coarse ground peppercorns work just as well and don't need dry frying first!) Tip into a bowl and stir in the sea salt and five spice powder. Turn the pork flesh-side up on a tray and rub the flesh all over with the spice mixture. Set it aside somewhere cool to marinate for 8 hours or overnight. Preheat the oven to 200°C/400F/Gas Mark 6. Turn the pork skin-side up and place it on a rack resting on top of a roasting tin of water. Roast the pork for 15 minutes, then lower the oven temperature to 180°C/350°F/Gas Mark 4 and roast it for a further 2 hours, topping up the water in the roasting tin now and then when necessary. When cooked, cube and serve with rice stir fry veggies and/or noodles.

Attributes

- Main meals
- Wheat free
- Dairy free