Justine Schofield's roast pork belly with chargrilled peach salsa

Step 1

Remove pork from fridge at least 1 hour before cooking and bring to room temperature. Preheat oven to 240°C.

Step 2

Toast the spices in a small dry frypan over medium heat for 1-2 minutes until fragrant. Pat pork skin with paper towel until very dry. Drizzle the oil over the skin and season with 2 tsp salt. Turn the pork, skin-side down, and rub the spice mixture into the flesh (avoid the skin).

Step 3

Place onion and garlic in the centre of a large roasting pan and place pork, skin-side up, on top, ensuring onion mixture is tucked under pork. Roast for 20-30 minutes until skin is golden, blistered and crisp. Remove pan from oven and reduce oven to 165°C. Add bay leaves and stock, ensuring liquid does not touch skin, then roast for a further 1 hour 45 minutes or until meat is tender. Remove the pork from the pan and transfer to a chopping board, then rest, loosely covered with foil, for 30 minutes. Set pan with juices aside.

Step 4

Meanwhile, for the salsa, preheat a chargrill pan or barbecue to high. Brush peaches with oil, then grill, cut-side down, for 1-2 minutes until charred. Remove from heat and roughly chop. Place in a bowl with remaining ingredients, then season and toss to combine.

Step 5

Skim fat from the reserved pan juices. Squeeze garlic from skins and mash with a fork. Add garlic, onion and 1/3 cup (80ml) pan juices to salsa and toss to combine.

Step 6

Carve pork and serve with peach salsa, remaining pan juices and micro parsley.