SLOW-ROASTED CUMIN & HONEY PORK BELLY

SERVES 4-6 PREP 20 MINS COOK 2 HOURS 35 MINS

2kg boneless pork belly, rind scored (see below) 2 tbsp olive oil 2 tbsp flaked sea salt 1 tsp white peppercorns, lightly crushed ½ cup water 1 bunch spring onions, trimmed, halved 1 bunch baby turnips, stems trimmed 1 bunch baby beets, stems trimmed ¼ cup honey 2 tsp ground cumin 1 tsp ground chilli 1 tsp ground fennel seeds

1 Preheat oven to 180°C. Position a small roasting rack over a baking dish.

2 Place pork on rack, skin-side up. Drizzle with oil. Rub salt and pepper all over rind. Pour water into dish. Bake 2 hours. Add vegetables to dish around pork.

3 Brush pork all over with combined honey and spices.

4 Increase oven to 200°C. Bake 15-20 mins, basting pork occasionally, until caramelised and golden. Remove from dish and rest, covered loosely with foil, 10-15 mins.

5 Return vegetables to oven a further 10-15 mins while pork is resting. Slice pork and serve with vegetables.