Sumac roasted pork belly

Sumac roasted pork belly. Photo / Ian Jones

Serves eight

1.5kg pork belly, skin removed
2 cayenne chillies, chopped
50g ginger, peeled & grated
2 cinnamon quills, toasted
2tbsp sumac spice
tbsp tandoori powder
1 orange, peel and juice
1 lemon, peel and juice
Handful thyme and flat-leaf parsley
2ltr chicken stock

1. A day before cooking, or early morning, preheat oven to 160C.

2. In roasting pan, place pork belly, chillies, ginger, cinnamon, sumac, tandoori powder, citrus, herbs and stock. Boil, simmer, cover with baking paper and foil, and braise for two hours.

3. Remove pork, place on a tray, cover with cling film and another tray. Press with heavy weight overnight, or at least four hours. Pass stock through sieve.

4. Preheat oven to 180C. Portion pork into squares, put in roasting dish and pour in stock to halfway up sides. Roast for 20min. Serve with couscous and coconut sauce.