1 onion (for gravy)
1 tbsp fresh thyme
1 stick celery (for gravy)
2 tsp sea salt
1 carrot (for gravy)
1 tbsp coriander seeds
1 pork belly joint
1 tbsp fennel seeds
- Unroll the joint and score the skin if it hasn't been scored already. Let it sit for 10 minutes to let the piggy smell dissipate.
- Bash the hell out of the seeds, thyme and salt in a pestle and mortar, or put in plastic bag and hit with rolling pin, or whizz in blender.
- Add olive oil to make a paste.
- Smoosh the paste all over the skin of the pork.
- Half the veg and put in a roasting tin, put the pork on a rack over it.
- Whack the oven up to high and blast for half an hour or so, then turn it down to 180C/Gas Mark 4 or so and put half a cup of water in the bottom of the tin.
- Cook it for as long as you can, but at least two hours.
- When it's done, make gravy by heating the veg and dripping in the tin on the hob, add a tbsp or so of flour and then the water from whatever veg you are doing with it (or stock, or just water).
- Decant into a saucepan and simmer for 10 minutes while the meat rests.
- Slice the joint into inch-thick strips and serve with roast potatoes etc.