Roast pork belly with caramelised peanut sauce

• cinnamon stick↗1
• ginger↗3cm piece cm

  peeled and chopped

• lime leaves2

  torn

• black peppercorns↗½ tsp tsp
• garlic cloves↗2

  chopped

• star anise3

  broken

• boned pork belly1 ½kg kg

  joint, scored across (this makes it easier to slice)

• olive oil↗a little
• ginger↗3cm piece cm

  peeled and grated

• ground cinnamon↗2 tsp tsp
• black peppercorns↗¼ tsp tsp
• dried chilli flakes↗2 tsp tsp
• groundnut oil1 tbsp tbsp
• shallots↗3

  finely chopped

• red chillies↗2

  deseeded and finely sliced

• garlic cloves↗4

  finely chopped

• ginger↗3cm piece

  peeled and grated

• soft light brown sugar↗1 ½ tbsp
• lime leaves2

  left whole

• fish sauce↗1 tbsp

  (nam pla)

• limes↗2½

  juiced

• crunchy peanut butter↗100g
• tamarind paste¼-½ tsp
• cooked rice↗

  and stir-fried greens, to serve

Step-by-step instructions

1. 1

   Pound all of the ingredients for the spice rub together using a pestle and mortar. You’ll end up with a coarse mixture. Transfer to a small bowl. Heat oven to 220C/200C fan/gas 7.

2. 2

   To prepare the spices that will be simmered with the pork, pound the cinnamon, ginger, lime leaves and peppercorns using a pestle and mortar to a rough paste. Add the garlic. Roughly break up the star anise – it’s much too strong if you pound it – and add that too. Tip the spice mixture into a flameproof roasting tin that the pork will fit into. Lay the pork on top, skin-side down. Add enough boiling water to come just up to the level of the meat. Bring to a simmer on the hob and cook for 20 mins.

3. 3

   Take the pork out of the water and pat it dry. Discard the water and spices in the tin, wash and dry. Set a rack inside the roasting tin and lay the pork on top, skin-side up. Spread the spice rub over the pork, then drizzle on a little oil and rub all over the pork. Sprinkle over some sea salt, put in the oven and cook for 20 mins, then turn the heat down to 180C/160C fan/gas 4 and cook for a further 45 mins. Finish under the grill for 10 mins to crisp up the skin.

4. 4

   Make the sauce while the pork is cooking. Heat the oil in a frying pan and cook the shallots over a medium heat until golden. Add the chilli, garlic, and ginger and cook for 2 mins, then add the sugar. Cook until the sugar caramelises – be careful not to burn it – then quickly add 300ml water (it will sizzle and spit a bit). Stir in the lime leaves, fish sauce, lime juice and peanut butter. Bring to a simmer, stirring to break down the peanut butter. Taste. I usually add a little tamarind paste, but you might prefer to add more lime juice or fish sauce. Serve the pork belly with the sauce, rice and greens.