2 Tbsp whole dry coriander
Pre-heat the oven to 180°C.
With a sharp knife, scour the belly right through the top layer of skin. Pat the meat dry with some kitchen towels and leave while you prepare the coriander.
Place the whole dry coriander in a dry pan and roast it until you can smell the flavours. Then place the coriander in a pestle and mortar and crush.
Rub the pork belly with salt, pepper and the dry coriander, making sure you rub the spices into the scoured slices.
Place the pork belly in a roasting pan, on a wire rack, and roast for 2½ hours or until the crackling has the perfect crunch.
Allow meat to rest for about 10 to 15 minutes before serving.
Cooking time: 2½ hours
Pairs well with Survivor Wild Yeast Chardonnay.