Roast pork belly2kg pork belly, skin scored in a criss-cross manner

300g table salt

2tsp white pepper

3tsp smoked paprika

2tbs allspice, ground

1tbs olive oil

1: Mix the salt and all of the spices together then rub all over the pork belly. Cover and place in fridge for five hours or overnight.

2: Rinse the salt mix off the pork belly and pat the belly dry with paper towel.

3: Pre-heat oven to 250 degrees Celsius.

4: Place the belly on a wire cake rack over a baking tin, skin side up. Rub the skin with the olive oil.

5: Roast for 30 minutes then reduce to 160 degrees Celsius for 40 minutes. Remove from oven, cover with foil and rest for 15 minutes.