1.3kg piece pork belly, boned, rind left on and scored (ask your butcher to do this)
2 tsp sunflower oil
1 tsp white peppercorns, crushed
2-3 tbsp maple syrup
2 tsp ground cumin
1 red chili, deseeded and chopped
1 orange , zest and juice
Heat oven to 180C/fan 160C/gas 4. Lay the pork, skin-side up, on a rack in a roasting tin.
Trickle with a little oil, then lightly press on the crushed peppercorns and a sprinkling of coarse sea salt.
Place in the oven, then 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.
Mix the orange, maple syrup together with the cumin and chili, brush it over the pork, then increase the oven to 200C/fan 180C/ gas 6.
Cook for a further 30-40 mins, basting occasionally, until caramelised with a rich, golden glaze over the pork.
Once cooked and tender (this can be easily tested by piercing the flesh with a knife), remove pork from the oven, then leave to rest for 10-15 mins.
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.
Carve pork into 6 portions, then serve. Pour any remaining liquor over.
Recipe adapted from: Good Food