Braised and barbecued pork belly chraime

1. Preheat the oven to 130°C, gas mark 1. Prepare the pork the day before you want to serve it. Lay the onion slices in a roasting tin large enough to hold the pork. Sit the pork on top, skin-side down; drizzle ½ the maple syrup over the meat and the rest into the tin. Add the remaining ingredients and 300ml water. Cover tightly with a double layer of foil, crimping to seal, and put in the oven. After 2 hours, uncover, turn the pork over and baste. Seal with foil again and cook for 3 hours, until tender.

2. Lift out the pork and leave to cool on a wire rack. Strain the cooking liquor into a heavy-based pan through a fine sieve. Reduce over a high heat to a glaze thick enough to coat the back of a wooden spoon. Cool and chill.

3. Wrap the cooled pork in cling film; return to the rack, set over a tray. Weigh down with another roasting tin filled with water or heavy cans; chill overnight.

4. The next day, bring the pork back to room temperature. Dry-toast the caraway and cumin seeds until fragrant, then grind in a pestle and mortar (or powerful small blender). Add the garlic and salt, and crush to a paste. Stir in the paprika, cayenne and 1 tbsp oil to combine.

5. Heat the remaining oil in a wide, heavy-based pan over a medium heat. Add the spice mix and fry, stirring, to infuse without burning. Stir in the tomato purée, then 250ml water. Bring to a gentle simmer, then add the vinegar and sugar; season – it should be rich and well-spiced with a hint of sweet and sour. Warm the potatoes in the sauce while you finish the pork.

6. Set up a barbecue for grilling over a medium-high heat, or heat a griddle pan over a medium-high heat. Unwrap the pork and slice into 6 even slabs (about 2cm thick). Reheat the glaze. Barbecue the pork slices for about 4-5 minutes on each side, brushing continually and generously with the glaze, until well-charred and warmed through. Transfer the pork to the sauce, sprinkle over the coriander and serve.