|1.5 kg||pork belly|
|freshly ground black pepper|
|2 Tbs||dry coriander|
If you have a very sharp knife at home, score the belly right through the top layer of skin (the crackling part). Score it only one way, the same direction as you are going to cut the meat for serving. If you do not have a sharp knife, ask your butcher, he will gladly do it for you.
Pat the meat dry with some kitchen toweling and leave while you prepare the coriander.
Place the whole dry coriander in a dry pan and roast until you can smell the flavours. Place the coriander in a pestle and mortar and crush. Now rub the belly with salt, pepper and the dry coriander, making sure you rub the spices into the scored slices.
Place the pork belly in a roasting pan, on a wire rack and roast for about 2-2½ hours or until the crackling has the perfect crunch.
Allow meat to rest for about 10-15 minutes. Enjoy with creamy mash, gravy and roasted apples. Or give it an Asian twist and serve it with basmati rice and a sweet and sour sauce.