Crispy Pork Belly

Steps

1. 1Begin the night before. Cover the skin generously in table salt and leave uncovered in the fridge overnight. This helps draw out the moisture and results in crispier crackling.
2. 2The next day bring the pork belly out an hour before cooking to bring up to room temperature. Wipe off the salt.
3. 3Then using a sharp knife, score the skin about 1/2 cm deep and be careful not to cut into the flesh. Slice one way and then the other creating diamond shapes in the skin.
4. 4In a pestle a mortar add the peppercorns, coriander seeds and flakey salt. Grind until smooth.
5. 5Generously rub seasoning all over, making sure to get it inbetween the skin and in all the crevasses.
6. 6Heat the oven to 230c/450f.
7. 7Finally, drizzle over olive oil and massage into the skin and spread all over.
8. 8Place in a baking tray on a wire rack and into the oven. Leave for 45 minutes - 1 hour until the skin has turned into crackling and is crispy all over.
9. 9Meanwhile roughly chop the vegetables.
10. 10Remove the pork belly from the oven and lift the wire rack out of the tray. Add the vegetables and season with a little black pepper.
11. 11Place the belly on top of the vegetables and pour in the chicken stock.
12. 12Turn the oven down to 150c/300f and leave for 3 hours.
13. 13Remove, leave to rest for 15 minutes.
14. 14Slice and enjoy!