Slow Roasted Spiced Pork Belly

1 tablespoon fennel seeds
1 tablespoon coriander seeds
1 tablespoon thyme leaves
¼ cup olive oil
1.5kg pork belly, skin scored
salt

Combine spices & thyme leaves with 2 teaspoons salt in and mortar and using a pestle coarsely grind. Add 1 tablespoon oil and mix into a paste. Place pork skin side up in a glass or ceramic dish and rub all over with spice mix. Cover and refrigerate for at least an hour. Preheat oven to 240˚C. Cook pork, skin side up, for 30 minutes or until skin is crisp, then reduce to 170˚C. Pour ½ cup water around pork and cook for 2 hours until meltingly tender. This recipe (which appeared in Gourmet Traveller 2006) recommends serving the belly with lentils; however it would be just as good with a fresh, green salad.

Debbie P