Step 1

Combine salt, coriander and fennel seeds, orange zest and peppercorns in a mortar and pestle. Grind until coarsely crushed. Rub the spice mix over the pork belly rind, and refrigerate, uncovered, for at least 3 hours to cure.

Step 2

Remove pork from fridge and rub off salt mixture. Preheat oven to 220ºC.

Step 3

Place the carrot, onion and celery in a small roasting pan and place pork on top. Pour 1 cup (250ml) stock into the pan. Roast for 20 minutes, then reduce oven to 160ºC. Cook for 2 1/2 hours, topping up with remaining 1 cup (250ml) stock halfway during cooking. Increase heat to 220ºC and cook for a further 20 minutes or until crackling is crisp.

Step 4

Meanwhile, place the white vinegar, sugar and 100ml water in a saucepan over medium-high heat and bring to the boil. Place the kohlrabi in a large bowl and pour the pickling liquid over the kohlrabi. Cover and set aside for 1 hour to pickle.

Step 5

Combine the ale, brown sugar and malt vinegar in a saucepan over medium-high heat. Bring to the boil, then reduce heat to low and simmer, stirring occasionally, for 20 minutes or until reduced and thickened. Remove from the heat then stir through the mustard. Cover to keep warm until ready to serve.

Step 6

Sprinkle the pears with caster sugar. Use a kitchen blowtorch to caramelise the sugar. Alternatively, place under grill for 1-2 minutes.

Step 7

Drain kohlrabi and stir through the chopped parsley. Serve the pork with the pickled kohlrabi, caramelised pears and warm mustard and beer sauce.