Categories: July

Ingredients

• 2kg piece pork belly (free-range organic pork, preferably rare breed), boned and skin scored
• sea salt
• light olive oil, for greasing
• 2 tsp cumin seeds
• bunch fresh thyme, leaves picked
• 3 tbsp olive oil
• 2 shallots, thinly sliced
• 2 tsp sherry vinegar
• 250ml red wine

Directions

1. To prepare the piece of pork belly, rub plenty of sea salt into the skin side and set aside for 1 hour.

2. Preheat the oven to 220˚C/fan 200˚C/gas 7. Using kitchen paper or a clean tea towel, rub off the salt and dry the skin well. Place the pork belly, skin-side down, in a lightly oiled roasting tin. Season the up side with salt and pepper, then sprinkle with the cumin and thyme (reserving 4 sprigs). Roast for 30 minutes, then reduce the oven to 190˚C/fan 170˚C/gas 5. Roast for a further 75 minutes. Increase the oven to 220˚C/fan 200˚C/gas 7.

3. Using a metal spatula, carefully lift the pork belly and turn skin-side up, without damaging the skin. Roast for a further 20-30 minutes, until nice and crispy. Set aside to rest in a warm place for 15 minutes whilst making the sauce.

4. Heat 1 tablespoon of the olive oil in a heavy-based frying pan over a high heat. Add the shallots and cook for 5 minutes, stirring constantly. Add the sherry vinegar; it will immediately evaporate. Add the red wine and remaining thyme leaves and let it bubble for 5 minutes or until reduced by half. Finally, whisk in the rest of the olive oil. Season to taste.

5. Cut the pork belly into portions and serve with the sauce and some olive oil mash.

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