I also love pork, especially at this time of the year. You can dress it up or down, hot or cold, you are guaranteed a perfect meal. So, for me, roast pork belly is the right type of meat, the right cut of meat and my favourite way of preparing meat - I simply love it. It is, however, not something to eat every day, so when I do make it, I make sure that I buy from the best and also take my time to cook it properly.
All chefs have their own personal ways of cooking the belly to melt-in-the-mouth perfection, which involves sous vide and other weigh-it-down-with-a-brick methods, but I had to find a way that works for me in my kitchen and, guess what, it came down to salt, pepper and a slow roast - nothing more. You are guaranteed all the elements to take you to that state of nirvana: the most unbelievable aromas while the pork is roasting, bold roasted pork flavours, succulent slices of roast pork belly, and, last but not least, pork crackling to send you over the edge.
(Serves four to six with a little left over for sandwiches.)
With a very sharp knife, score the belly right through the top layer of skin (the crackling part). I score it only one way, the same direction as you are going to cut the meat for serving. If you do not have a sharp knife, ask your butcher, who will gladly do it for you. Pat the meat dry with some kitchen towelling and leave while you prepare the coriander.
Place the whole dry coriander in a dry pan and roast until you can smell the flavours. Place the coriander in a pestle and mortar and crush. Now rub the belly with salt, pepper and the dry coriander, making sure that you rub the spices into the scored slices.
Pre-heat oven to 180C. Place the pork belly in a roasting pan on a wire rack and roast for about two- to two-and-a-half hours, or until the crackling has the perfect crunch. Allow the meat to rest for about 10 to 15 minutes. Enjoy with creamy mash and gravy, roasted apples or give it an Asian twist and serve it with basmati rice and a sweet and sour sauce.
