Homes & Gardens




800g piece of pork belly

1 tsp black cumin seeds

1 tsp coriander seeds

1 tsp amchoor (dried mango powder) 1 tsp salt

1 tsp chilli powder

½ tsp garam masala

1 tsp bicarbonat­e of soda

2 tsp white vinegar

You will need to pat dry your pork belly to make sure any excess liquid has been removed – paper towel is perfect for this. Using a sharp knife, carefully score into the skin of the pork belly without cutting through too far into the fat and flesh. You can score however you please, but 1-1.5cm is a nice width between cuts.

Pop the belly on a tray or dish and leave, uncovered, in the bottom of the fridge for a day or two.

In a dry pan, toast your cumin and coriander seeds until they are coloured and release their aroma. Use a pestle and mortar or a spice grinder to grind them coarsely and tip into a bowl. Add the amchoor, salt, chilli powder and garam masala. Set aside.

When you are ready to cook, preheat the oven to 150°C/gas 3.

Rub the spice mix all over the pork belly. Put the bicarbonat­e of soda into a small bowl or mug and add the vinegar – it will fizz and foam. Use a spoon then your fingers to spread this over the crackling.

Cook the pork for 2 hours. You should see the skin begin to puff up nicely. About 15 minutes before the end of the cooking time, preheat the grill to its hottest setting. Once the 2 hours have passed, pop the pork under the grill to puff up any remaining areas of skin that have not crisped – watch carefully and keep rotating to make sure it doesn’t burn. Allow to rest for 10 minutes before slicing. →

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