Citrus-rubbed pork belly

1. Using a very sharp knife, do some extra scoring on the skin of the pork belly in 2 directions, so you end up with a diamond pattern. Sit the pork in a fairly snug roasting tin, rub the skin with 1 tbsp sea salt flakes, then leave to stand in the fridge, covered, for 1 hour.

2. Meanwhile, with a pestle and mortar, bash together the garlic, fennel seeds, coriander seeds and peppercorns with a good pinch of salt, then add the citrus zests – give the clementines a good wash before using zest – juice and olive oil.

3. Preheat the oven to 240ºC, gas mark 9. Dab any excess moisture from the pork, then flip the belly over so it is skin-side down. Make a series of small incisions in the flesh then rub the citrus and spice paste over it (making sure to not get any on the skin side), pushing some into the incisions. Season. Flip the meat back over, lift up and place the onion slices, celery and rosemary beneath. Roast the pork for 30-35 minutes, or until it starts to crackle. Turn the oven down to 140ºC, gas mark 1 and cook for another 1 hour 30 minutes, or until the pork is tender, there is no pink meat and the juices run clear.

4. Lift the meat onto a board. If the skin needs more crackling, turn the oven back up to 240ºC, gas mark 9, put the pork into a fresh roasting tin and return to the oven for about 5-10 minutes, checking often. Pour any excess fat out of the roasting tin and place it over a medium heat on the hob. Pour in the wine and stock and simmer for about 10-15 minutes, until slightly thickened. Push through a fine sieve, then serve alongside the pork with mash, greens and a generous spoonful of mustard.