1.3 kg pork belly (boned and rind scored)
2 tsp sunflower oil
2-3 tbs clear honey
3 large onions (sliced)
2 tsp ground cumin
1 red chilli (deseeded and chopped)
Crushed black peppercorns and coarse sea salt
Pre-heat the oven to 180º C (160º C fan oven).
Place the pork, rind side up, on a rack and in a roasting tin.
Drizzle with a little oil, press over the crushed peppercorns and dust with the coarse sea salt.
Roast in the oven for 1 hour, remove, baste with juices and cook for a further 90 minutes, basting often.
Put the onions under the pork, mix together the honey, cumin and chilli and brush all over the joint.
Increase the oven temperature to 200º C (180º C fan oven).
Cook for a further 30-40 minutes basting occasionally.
When the joint has a nice golden glaze, test the meat is tender and cooked thoroughly.
Remove joint from roasting pan, set aside to rest then add 2 tablespoons of water and bring to the boil.
Cook until sufficiently reduced, stirring occasionally, to make a rich sauce.
Carve the pork into slices and place on the onions. Pour a little of the sauce over this, saving the rest into a gravy boat. Mashed and cream potatoes, glazed carrots and garden peas go well with this dish.