date:Dec 16, 2013
Ingredients
1.5kg piece pork belly, rind scored
1 teaspoon ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cumin
1 tablespoon olive oil
2 teaspoons sea salt
Cherry sauce
2 teaspoons olive oil
1 eschalot, halved, thinly sliced
415g can stoneless black cherries
Pinch of ground cloves
Pinch of ground cinnamon
Method
1. Preheat oven to 160C/140C fan-forced. Line a baking tray with foil (see note).
2. Place pork on prepared tray. Combine cinnamon, ginger, cumin and oil in a bowl.