Sumac roasted pork belly
- A day before cooking, or early morning, preheat oven to 160C.
- In roasting pan, place pork belly, chillies, ginger, cinnamon, sumac, tandoori powder, citrus, herbs and stock. Boil, simmer, cover with baking paper and foil, and braise for two hours.
- Remove pork, place on a tray, cover with cling film and another tray. Press with heavy weight overnight, or at least four hours. Pass stock through sieve.
- Preheat oven to 180C. Portion pork into squares, put in roasting dish and pour in stock to halfway up sides. Roast for 20min. Serve with couscous and coconut sauce.