Sticky slow-roast belly of pork

Q Serves 6 Q Prep 10 mins Q Cook 3½ hrs

1.3kg piece pork belly, boned, rind left

on and scored

2 tsp sunflower oil

1 tsp white peppercorns, crushed 3 large onions, sliced

2-3 tbsp clear honey

2 tsp ground cumin

1 red chilli, deseeded and chopped

1 Heat the oven to 180C/160C fan/gas 4.

Lay the pork, skin-side up, on a rack in a roasting tin. Drizzle over a little oil, then lightly press on the crushed peppercorns and a sprinkling of coarse sea salt. Cook for 1 hr. Remove from the oven and baste with the juices. Continue to cook for a further 1½ hrs, basting every 20 mins.

2 Put the onions in the roasting tin under the pork. Mix the honey together with the cumin and chilli, brush it over the meat, then increase the oven to 200C/180C fan/gas 6. Cook for a further 30-40 mins, basting occasionally, until caramelised with a rich, golden glaze. Check the meat is cooked by piercing the flesh with a knife, then remove it from the oven. Leave to rest for 10-15 mins.

3 While the pork is resting, heat the tin on the stove with the onions, adding 2 tbsp water. This will lift any residue from the pan, creating a moist cooking liquor. Season the onions with salt and pepper, then divide between six plates. Carve the pork into six portions, then rest on top of the onions. Pour any remaining liquor over and serve with the pumpkin mash (below).

PER SERVING 620 kcals, fat 45g, saturates 17g,

carbs 12g, sugars 9g, fibre 1g, protein 43g, salt 0.4g